Sundal Recipe
Ingredients:
Bengal gram (Kabuli Chenna) (Chick pea) - 1/2 Kg
Mustard - 1 tea spoon
Coconut scraping - 1 cup
Black gram dal - 1 tea spoon
Red Chilly(dry)
Asafoetida powder (Hing) - pinch
Salt to taste
Curry leaves
Method:
Cook the Chenna in a pressure cooker, remove it and drain the water
Heat oil in a deep pan and fry black gram dal, mustard, red chilly (dry) and hing powder
Add the cooked Chenna to the fried items and add coconut scraping, salt and curry leaves
Stir well and remove from fire; serve hot
Bengal gram (Kabuli Chenna) (Chick pea) - 1/2 Kg
Mustard - 1 tea spoon
Coconut scraping - 1 cup
Black gram dal - 1 tea spoon
Red Chilly(dry)
Asafoetida powder (Hing) - pinch
Salt to taste
Curry leaves
Method:
Cook the Chenna in a pressure cooker, remove it and drain the water
Heat oil in a deep pan and fry black gram dal, mustard, red chilly (dry) and hing powder
Add the cooked Chenna to the fried items and add coconut scraping, salt and curry leaves
Stir well and remove from fire; serve hot
- The Magic of Fenugreek Leaves
- How to Save Time in the Kitchen
- Using the Pressure Cooker Safely
- Chocolate Desserts for Valentine's Day
- Yummy Yogurt
- The Wonders of the Tomato
- Chinese New Year Special Recipes
- Guide to Healthy Soups
- 5 Refreshing Twists to Classic indian Cuisine
- Pongal and Kids!!
Recent Blog Posts and Kitchen Tips
Latest Video Recipes
1 Response to "Sundal"
|
Chhaya
Rating:
 
said this on 04 Oct 2009 5:18:25 AM EST
You forgot to add that the bengal gram has to be soaked in water overnight if prepared in the morning after OR in the morning,if done for lunch or snack. Same goes with any gram for sundals.
The result would otherwise be diasastrous. |
Author/Admin)
