Jun 10, 2009

Channa Sundal

  • White Channa - 2 cups
  • onion - 1/2 medium finely chopped
  • Red Chilli - 1 or 2
  • Ginger - 1 inch or as req
  • Coconut - 2 or 3 slices (change as req)
  • Coriander leaves 
  • Hing - a pinch
  • Garam masala - 1 tsp
  • salt - as req
  • Urad dhal - for tempering
  • Mustard seeds - for tempering
  • Curry leaves - for tempering
  • Oil - 1 tsp 
  • mango - finely chopped - as req (opt)
  • Lemon juice - 1/4 tsp


Soak Channa for minimum 5 hrs. Then pressure cook the channa for 2 whistles in light;y salted water. Once done, remove the pressure from the cooker, drain the water and keep the boiled channa aside.

Grind coconut and ginger. Do not add any water.

In a pan, add oil. To this add mustard seeds + urad dhal + red chillies + curry leaves + onion + ground coconut ginger paste + boiled channa + salt + garam masala + hing. Give a toss and then switch off the flame. Garnish with some coriander leaves. You can also add Chopped mango to this. If you don't have mango in strore, add a splash of lemon juice.


  1. Mmm delicious sundal.. yummmy!!

  2. Nothing will replace this yummyyy and protein packed snacks!!looks too delicious..

  3. Hi Kavitha..first time here and you have lovely space, channa sundal looks delicious, can have it any time..

  4. Thanks to all you guys for ur lovely comments :)


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