KABULI CHANNA SUNDAL, SOYA BEAN SUNDAL

This is a special kind of Channa Sundal, which I learnt from a relative of mine, while I was visiting the US. Normally, Channa Sundal is quite bland, does not have any flavour of its own. So, this idea fascinated me a lot, and here I am, sharing that with you all. This Sundal is also a Neivedhyam for Jagadamba, in the form of  Durga, on the first day of Navarathri.
In the same way, Soya bean sundal can be prepared too!!
I have added the Soya bean sundal at the end.

Ingredients

Kabuli channa, soaked over night - 3/4 cup

Salt to taste

Fresh grated coconut - 2 tsps

To grind

Coriander leaves - 1/2 cup

Ginger - a smallpiece

Green chillies - 2

To Season

Gingely oil - 2 tsps

Hing powder - 1/4 tsp

Recipe Cuisine: South Indian; Category: Snack; Festival Offering

Prep time: 10 mts; Cooking time: 20 mts;

Serves 3

Channa soaked over night

Pressure cooked, salt added

Ingredients fro grinding inside the blender jar

The ground paste

Seasoning done in a pan

Ground paste added and

sauteed well

                                              Cooked channa and the grated coconut added

and mixed well

 The first 3 days, Goddess is worshipped in the form of Durga.  Let us all offer the Neivedhyams to HER.
                                                    Namasthe Sharanye, Shive Saanukampe
                                                    Namasthe Jagadh Vyapike Vishwaroope
                                                    Namasthe Jagadh vandhya paadhaara vindhey
                                                    Namasthe Jagathaarini thrahi Durge

Categories: Festival Delicacies, Navarathri Neivedhyams, Sundal Varieties, Vinayaka chathurthi special