Monday, January 2, 2012
Chana Dal Sundal
Chana Dal / Split Bengal Gram - 1 cup, if possible soak overnight or for a few hours
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 2 pinches
Curry Leaves - 5
Green Chili - 2, finely chopped
Urad Dal / Black Lentil - 1 tbsp
Dessicated Coconut - 1 tbsp
Turmeric - a pinch
Peanut Oil - 1 tbsp
Add 3 cups of water in a sauce pan, add the washed chana dal, a pinch of turmeric and bring it to boil. Once it starts boiling, simmer and cook till the dal is just cooked. Do not overcook as we want the lentils to hold their shape and not get mushy. Drain any remaining water and keep aside.
Heat oil in a skillet. Add the mustard seeds. Once they start popping, add the hing, chopped green chili, curry leaves and urad dal. Saute till the dal starts to change color.
Add the dessicated coconut and cook till it starts to brown.
Add the cooked dal, salt and mix well and saute for a minute. Serve warm.