Konda kadalai sundal

Ingredients:
Vellai konda kadalai (kabuli channa) - 200 grams (soak for 6 hours)
Red chillies - 4
Ginger - 2 inches
Mustard seeds - 1/2 tsp
Asafotida - 1.2 tsp
cumin seeds 1/4 tsp
Ulundhu - 1/4 tsp
Coriander leaves, curry leaves
Coconut grated - 4 tsp
Salt as required
Oil as requires


Method:
Pressure cook the channa with salt.
Filter the channa from water
Heat a pan, add oil, temper with mustard, cumin, ulundhu, asafotida
Turn off the stove and then add channa, leaves, and coconut.

Posted in: Chickpeas, Snacks, Sundal