Chickpeas sundal is a favourite of Lord Ganesha and so here
it is. You may think that I m weird, posting all Ganesh Chathurthi recipes
after the festival right? But what to do! Being new to the blogosphere, i
couldn’t cope up with the pace and current trend being followed.
So this year i have decided to post the recipes that i make for the festival after the festivities are over. From next year i have decided to keep up with the trends and festivals and post recipes a week ahead. So now lets come to the sundal recipe. The Sundal podi is the key ingredient for this sundal that makes the sundal taste good. I got this recipe from a friend who told me that its a traditional iyengar style sundal podi which is made in bulk and used during the navratri times for daily neivadyam. Try this and I m sure you will like it.
So this year i have decided to post the recipes that i make for the festival after the festivities are over. From next year i have decided to keep up with the trends and festivals and post recipes a week ahead. So now lets come to the sundal recipe. The Sundal podi is the key ingredient for this sundal that makes the sundal taste good. I got this recipe from a friend who told me that its a traditional iyengar style sundal podi which is made in bulk and used during the navratri times for daily neivadyam. Try this and I m sure you will like it.
Ingredients:
Black chickpeas-1 cup
Salt-as needed
Asafoetida-1 big pinch
Coconut-1/2 cup grated
Sundal podi-1 tbsp
To Roast & Grind: SUNDAL PODI
Red chillies-4
Channa Dal-3 tbsp
Coriander seeds-2 tbsp
Cumin seeds-2 tsp
Pepper corns-1 tsp
Black sesame seeds-1 tsp
Asafoetida-1/4 tsp
Heat 1 tsp of oil in a pan, add red chillies and when they
swell up, remove them from pan and set aside. In the remaining oil, add other
ingredients one by one and fry until golden brown.Switch off the flame.Allow
them to cool and then grind them all together along with red chillies to a fine
powder. Store them in an air-tight container and use whenever needed.
To Temper:
Coconut oil/vegetable oil-2 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-1 sprig
How it Happened:
1. Wash and soak the chickpeas overnight/ minimum of 8
hours. Drain the water and add the chickpeas to the pressure cooker.
2. Add water till the chickpeas are immersed. Add salt and
asafoetida and mix once. Close with the lid and pressure cook for 3 whistles in
medium flame.
3. Switch off the flame and wait until the pressure is
released. When the pressure is released, open the lid drain the water
completely and set the chickpeas aside.
4. Heat oil in a pan, add ingredients given under the ‘to
temper’ list and when they pop, add the chickpeas and mix well. Adjust the salt
if needed. Cook for 5 minutes.
5. Add the sundal podi and grated coconut. Mix well cook for
2 minutes and switch off the flame.
Notes:
*The measurements given for sundal podi is more than needed
for this recipe. So store the rest. You can also use it in vegetable stir fries
for added flavour.
*Cooking chickpeas to the right consistency is necessary. Do
not overcook for the chickpeas may get mashed up.
*Using coconut oil enhances the flavour.
* Kabuli channa/ white chickpeas can also be used.
*Adding asafoetida during steaming of channa also enhances
the flavour and helps in digestion process.
*Use freshly grated coconut for better taste.
*If you want more chilli punch, add a couple of broken red
chillies while tempering.
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