How to make White Channa Sundal?

White Channa Sudal

White Channa Sundal

Channa sundal is a South Indian snack low in fat and oil content, rich in proteins, usually served as prasadam in some of the religious festivals like Janmashtami and Navratri. This traditional recipe contains boiled chickpeas and spices as the main ingredients. Freshly grated coconut is mixed with the chickpeas and this improves the flavour. The use of pressure cooker considerably reduces the cooking time. Have a look at ingredients used and the method of preparation.

Ingredients used for White Channa 
  • ½ cup of white Chickpeas
  • ½ teaspoon of Urad dal
  • ¼ teaspoon of Mustard seeds
  • 1 dried Red Chilli (split into two halves)
  • 1 medium sized Green Chilli (finely chopped)
  • A sprig of Curry leaves
  • ¼ teaspoon of Asafoetida / Hing powder
  • 1 teaspoon of Lemon juice
  • 1 teaspoon of Oil
  • 3 tablespoon of freshly grated coconut
  • 2 tablespoon of coriander leaves (finely chopped)
  • Salt for the taste
Method of preparation
  • Wash the chickpeas and soak it in the water for 6-7 hours.
  • Drain off the water and keep aside the white chickpeas.
  • Cook these soaked chickpeas in a pressure cooker along with 1 cup of water and some salt.
  • Heat it for 4 whistles, keep in mind that the chickpeas should retain its shape after pressure cooking. Do not overcook the chickpeas as it would become mushy.
  • Switch off the flame and keep the cooker aside. Once the pressure is reduced, open the lid and drain off the water.
  • Heat some oil in a frying pan, keep the flame in a medium range. Add the mustard seeds and wait for it to crackle.
  • Add the Urad dal and saute it to a light golden brown texture.
  • Now, add the asafoetida powder, dried red chillies, sliced green chilli pieces and the curry leaves. Continue sauteeing for 25-30 seconds.
  • Add the cooked chickpeas and sprinkle some salt for the taste.
  • Mix it well and cook the ingredients for 2-3 minutes.
  • Pour the lemon juice and freshly grated coconut pieces. Use a long spoon or a ladle and mix it well so that the chickpeas are coated well with the masalas.
  • Switch off the flame and transfer the sundal to a serving bowl. Garnish it with finely chopped coriander leaves.
  • Serve it hot.