Channa Sundal

Ingredients:

• 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

Preparation:

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.