Sundal - Black Channa

How to Prepare

1. Rinse the soaked black channa thoroughly and pressure cook with 10 cups of water and 2 tsp salt for 3 whistles or until soft but not mushy. Drain and set aside.
2. Heat 5 tbsp oil in a large frying pan or kadai over medium heat.
3. Add 2.5 tsp mustard seeds and let them splutter.
4. Add 5 dried red chilies
5. 5 green chilies, and 2.5 tsp urad dal. Sauté until the dal turns golden brown.
6. Add a pinch of asafoetida and 30 curry leaves. Sauté for a few seconds.
7. Add the cooked black channa to the pan and mix well to coat with the tempering.
8. Sprinkle 1.25 cups grated coconut over the channa and mix gently for 2-3 minutes on low heat.
9. Turn off the heat, add salt to taste if needed, and garnish with chopped coriander leaves if desired.
10. Serve warm as a snack or side dish.