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Mar 1, 2012

CHANNA SUNDAL






INGREDIENTS
KABULI CHANNA                   -1 CUP
(CHICK PEAS)
GRATED COCONUT                -1/2 CUP
CURRY LEAVES                       - FEW
OIL                                             -2 TEASPOONS
MUSTARD SEEDS                    -1/4 TEASPOON
URAD DHAL                             - 1/2 TEASPOON
GREEN CHILLIES                     - 4-6
ASAFOETIDA POWDER          - A PINCH
 SALT TO TASTE


METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS
2.PRESSURE COOK CHANNA TILL DONE .
3.HEAT OIL IN A KADAI.
4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.
5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.
6.ADD CHANNA AND SALT. COOK WELL.
7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,
IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.

4 comments:

  1. சுண்டல் மிகவும் ருசியாக இருந்தது.

    அதாவது செய்முறைப் பக்குவமும், படமும் ருசியாக இருந்தன.

    சுவை மிகுந்த சுண்டல் பகிர்வுக்கு நன்றிகள்.

    ReplyDelete
  2. sundal looks yummy with that coconut! :P :P

    ReplyDelete
  3. Thank you,mahi.Welcome to my blog.

    ReplyDelete