Chick Peas / Channa / Kondaikadalai Sundal

     This sundal recipe is traditional recipe and is prepared especially during navrathiri. The procedure is very simple and can be prepared as regular snack also.

Recipe Cuisine: Indian | Recipe Category: Snacks | Serves: 3

Preparation Time: 5 mins |Soaking Time: 8 hrs| Cooking Time: 20 mins

Ingredients:

Chick Peas / Channa / Kondai Kadalai	1 cup
Salt	To taste
To Temper:
Oil	1 ½ tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Cumin Seeds / Jeera	1 tsp
Grated Ginger	1 tsp
Red Chilli	1-2
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and soak the chickpeas over night or 8 hours.

2. Then drain the water from the soaked chickpeas, and then add ½ cup of water and little salt.

3. Pressure cook for 4-5 whistles in a medium flame. Allow it to cool down completely. After the pressure has gone, open the lid of the cooker and check if the chickpeas are cooked or not. Suppose chickpeas are not well cooked, again pressure cook for 2 more whistles. Again allow it to cool down and drain the water completely. Keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add urad dal, red chillies (break them into half), curry leaves and grated ginger. Sauté for a min.

6. Now add the cooked chickpeas (from step 3) and sprinkle required salt. Mix them well and cook in a low flame for 2-3 mins.

7. Finally add the grated coconut and mix them well. Immediately switch off the flame and transfer it into serving bowl.

   Healthy and tasty sundal is ready.

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Bengal Gram Dal / Kadalai Paruppu Sundal

    Kadalai paruppu sundal is easy to make, protein rich snack which you should make at least once in a month.

Recipe Cuisine : Indian | Recipe Category: Snack

                 Preparation Time: 3hrs(for soaking)  | Cooking Time: 8 mins | Serves: 2

Ingredients:

Split gram dal / kadalai paruppu	½ cup
Grated Coconut	2 tbsp
Turmeric Powder	¼ tesp
Salt	As required
To Temper:
Oil	2 tesp
Mustard Seeds	½ tesp
Urad Dal	1 tesp
Curry Leaves	1 spring
Green Chilli	1
Asafoedita / hing	½ tesp
Onion (optional)	¼ cup

Proceudre:

1. Wash and soak the dal for 3 hrs. At least soak it for minimum 1 hr. Then drain the water and keep it aside.

2. Boil 1 cup of water, add the drained dal with turmeric powder. Cook for 4 mins. Switch off the flame and close the lid of the pan and leave it for 1 more min. Dal should become mushy when you  press one dal with your figure.  Strain the water completely using the strainer.

3. Heat the oil in a pan, add mustard seed and wait for popping. Then add the urad dal, curry leaves, chopped green chillies and hing. Saute them for a min.

4. Next add the finely chopped onion (if you have used) and fry till they becomes translucent.

5. Now add the cooked dal and salt. Mix them well and sauté for 2 mins. Keep the flame at simmer.

6. Finally add the grated coconut and switch off the flame. Mix them well and transfer it into serving bowl.

    Tasty and healthy evening snack is ready to serve with tea or coffee.

Note:

1. Cooking time is less when soaking time is more. So soak the dal for 3 hrs.

2. Do not over-cook or under cook.

3. You can use dry red chilli instead of green chilli.

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Sundal / Channa Biriyani

     The sundal gives a slightly different taste to the normal plain biriyani. This is a healthy and vegetarian biriyani which can be tried for vegetarians especially.

Ingredients:

Basmathi / Seeraga Samba / Normal Rice	1 cup
Channa / Sundal / chickpea	¾ cup
Onion	1
Tomato	1
Red Chilly Powder	1 tesp
Coriander Powder	1 tbsp
Turmeric Powder	½ tesp
Garam Masala Powder	½ tesp
Mint / Puthina leaves	Handful
Coriander Leaves	Handful
Ginger Garlic Paste	1 tbsp
Salt	As required / 1 1/2 tesp
Water	2 cups
To Temper:
Oil	1 tbsp
Ghee	1 tbsp
Cinnamon	1 inch
Cloves	2
Cardamom	1
Bay leaf	1

Procedure:

1. Wash and soak the chickpea/sundal for 8 hrs or overnight.  Pressure cook for 1 whistle and keep it aside.

2. Wash and soak the rice for 15 mins and drain the water completely.

3. Peel, wash and cut the onion into small pieces.

4. Heat the oil and ghee in a pressure cooker, add bay leaf, cinnamon, cloves and cardamom. Fry them for a min.

5. Then add the chopped onion and fry till it becomes translucent.

6. Next Add the chopped tomato and fry till it becomes mushy.

7. Then add chopped mint leaves and coriander leaves and fry for a min. Now add the soaked rice, red chilly powder, coriander powder, turmeric powder and salt. Mix them well.

8. Add chickpea and 2 cups of water-  (you can use rice soaked water also). Mix them well and add garam masala.  Again give a stir and close the lid of the cooker.

9. Put the whistle and keep it in full simmer after the steam has come out. Cook for 10 - 12 mins.

10. Open the cooker after the pressure has gone. Give a gentle mix with fork and serve with raitha.

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Cabbage Channa Dal Kootu

Ingredients:

Cabbage (chopped)	1 Cup
Split Gram / Channa Dal	½ Cup
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 Spring
Sambar Onion	¼ Cup
Green Chilly	4
Grated Coconut	½ Cup
Cumin Seeds	1 tbs
Garlic	5 Pods
Tomato	1
Turmeric Powder	¼ tbs
Coriander Leaves	For Garnish
Salt	To Taste

Procedure:

1. Wash and chop the cabbage into small pieces.

2. Chop the onion into lengthy pieces.

3. Wash the chillies and cut them into halves and then into smaller pieces.

4. Wash the tomato and cut it into small pieces.

5. Soak the channa dal for 15 min in hot water.

6. Pressure cook the dal with ½ cup of water for 3 whistles.

7. After the pressure has left, mash the dal with hand beater.

8. Grind the coconut, cumin seeds and garlic into a fine paste.

9. Add the chopped tomato, chopped cabbage, ground paste, salt and turmeric powder with channa dal.

10. Pressure cook for 6-7 mins.

11. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves.

12. When mustard seeds starts popping add chopped onion.

13. Saute till the onion become golden in color.

14. Put this into the mixture and mix them well.

15. Garnish with coriander leaves.

Serve this kulambu with plain rice.

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