Kabuli Chana Sundal | Chickpeas Sundal

We always make a variety of sundal for any festival as it not only adds the number of items to the menu but also it is very easy to prepare and an absolutely guilt free snack to compensate the extra calories from the fried stuff and sweets made on festivals.Hubby is a big fan of sundal especially when made with kala chana,as I did not have them at that moment I went ahead with kabuli chana and made this along with Kudumulu for Ganesh Chaturthi.This is a perfect guilt free snack which can be served as a snack or as a side dish in lunch or breakfast.

Kabuli Chana Sundal Recipe:
(Serves 2)

Ingredients:
1 cup Kabuli Channa(white chole)
2-3 tbsp grated fresh Coconut
4-5 Green chillies,sliced
1 tsp chopped Coriander,to garnish
juice of 1/2 lemon
Salt to taste

to temper:
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Hing
1 tbsp Oil
Method:

• Soak Chana overnight or at least for 8-9 hrs and pressure cook for 3 whistles until soft.The Chana should be soft and firm to touch and should not be either hard or mushy. You can add salt while cooking chana or add it at the time of tempering.
• Drain the chana and keep it aside,you can use this drained water to make healthy rasam.
• Grind grated coconut and green chillies to a coarse paste in whipper mode.
• Heat oil in a kadai and crackle mustard seeds and add chana dal and urad dal and let them turn slight brown.
• Add hing,curry leaves and ground coconut-green chilli paste and fry it for a minute.
• Add cooked and drained chana and required amount of salt and mix well and cook it on low flame for 2 mins.
• Switch off the flame and add lemon juice and coriander leaves and mix well.

Serve them hot,warm or cold as a snack or with lunch.
Variations:

1. You can replace kabuli chana with kala chana,lobia,green gram,yellow peas or chana dal for variation or you can even use mix of these legumes to make variety sundal.
2. You can even add a small piece of ginger while grinding coconut and green chillies,it adds nice flavor.
3. You can add red chillies while tempering and reduce the green chillies in the recipe.