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.