September 11, 2016

Kala Chana Sundal/ Black Chickpea Sundal

Often happiness comes in small packets and learning to live in these small packets makes the complex system called life all the more meaningful. Not that I live to dot as per the philosophy I just quoted above but I do try and do want to. The same is applies to food as well - its not just elaborate buffet meals that satisfy your souls, it could be quick fixes like the recipe for today that brightens the soul. I do not mean to dampen the spirits - I know buffets can be more than soul satisfying for the foodie in us but a serene evening in the company of simple food can just do as well when hunger pangs are not too ardent.

Another beginners recipe - Kala Chana Sundal with minimum ingredients and that can be snack in itself or a side dish. Hoping on to the recipe.

(Serves - 2)

  1. Black Chickpea - 1 cup boiled
  2. Onion - 1 medium finely chopped
  3. Coconut grated - 3 tbsp heaped
  4. Coriander leaves - chopped
  5. Chilly powder - 1 tsp
  6. Oil
  7. Salt to taste

  • Soak black chickpeas in water for at least 8 hours/overnight and pressure cook it up to 6 whistles. Drain off excess water and set aside the chickpeas.
  • Heat oil in a skillet and add the finely chopped onions. Saute for two minutes until cooked and add the chopped coriander leaves. 
  • Add chilly powder and saute till the masala is done. Add the coconut and saute till there is no trace of moisture content. This may take about 3 - 4 minutes on medium flame
  • Tip in your chickpeas. Bind it well and cook it covered for a maximum of 5 minutes on low flame.
There you go - Kala Chana Sundal is ready. You could have it as a snack or goes well with rotis as well.

No comments:

Post a Comment