Tuesday, October 20, 2015

Posted by Mala at 2:00:00 AM No comments
                                                            NAVARATHRI - DAY 8

Black Channa...aka, garbanzo beans, chickpeas or kala channa....is a legume, which is used in lot of international cuisines too...for falafel, hummus or stews. In the countries abroad, garbanzo beans is available in cans , it makes the work so easy...only thing we have to remember is, we have to rinse and drain it several times to lower the sodium content and also to wash away the vinegar smell.
If you eat one cup of black channa, then your daily recommended intake of copper, iron, manganese and phosphorous is taken care of completely. Regular intake reduces the risk of Osteoporosis, Diabetes, Anaemia and Arthritis.

Black Channa - 1 kg (2 lbs), soaked overnight & pressure cooked
Salt to taste

To Season
Cooking oil - 6 tsps
Hing powder - 1 tsp
Mustard seeds - 2 tsps
Green chillies - 10, chopped
Red chillies - 8, broken
Curry leaves
Grated coconut - 1/2 cup

Recipe Cuisine: South Indian; Category: Snack/ Neivedhyam
Prep time: 10 mts; Cooking time: 40 mts

Yields 35 cups of Sundal

In a pan, add oil season the above mentioned ingredients, add the cooked black channa, salt and mix well.

                                           The highly nutritious Sundal is there for you!

*You must be wondering, why the servings have increased by leaps and bounds.....I had so many visitors....:)


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