Sundal - White Channa

How to Prepare

1. Rinse and soak the white channa (chickpeas) in water for 8 hours or overnight.
2. Drain the soaked channa and pressure cook with 10 cups of water and 2 tsp salt for 3 whistles or until soft but not mushy.
3. Drain the cooked channa and set aside.
4. Heat 5 tbsp oil in a kadai or wok over medium heat.
5. Add 2 tsp mustard seeds and wait until they splutter.
6. Add 4 tsp urad dal and fry until golden brown.
7. Add 10-12 curry leaves
8. 5-6 dried red chilies, and 2 tsp asafoetida. Sauté for a minute.
9. Add the cooked channa to the kadai and mix well to coat with the tempering.
10. Add salt to taste and 1.5 cups grated coconut. Mix thoroughly.
11. Cook for 2-3 minutes on low heat, stirring occasionally.
12. Turn off the heat and serve hot or at room temperature as a snack or side dish.