Channa Sundal Recipe

  • Ingredients
  • How to Make
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    ½ cup Kabuli Channa
    3 tbsp coconut, scraped
    Salt to taste

    For tempring:
    1 tbsp oil
    2 red chilli
    A pinch hing
    15 curry leaves
    ¾ tsp mustard seeds
    1 tsp urad dal
    1 tbsp lemon juice
    ½ cup Kabuli Channa: 0 3 tbsp coconut, scraped: 3 Salt to taste: 0 : 0 For tempring:: 0 1 tbsp oil: 1 2 red chilli: 2 A pinch hing: 0 15 curry leaves: 15 ¾ tsp mustard seeds: 0 1 tsp urad dal: 1 1 tbsp lemon juice: 1

How To Make

Wash and soak channa overnight. Next morning pressure cook the chhana with salt to taste and sufficient water for 4 to 5 whistles or until half cooked.
For tempring:
Heat oil in a pan and add crushed red chilli, hing, curry leaves, mustard seeds and urad dal and mix well and cook for 1 minute. Now add cooked chhan, drained from water and cook for 2 to 3 minutes. Now add coconut and lemon juice and fry for a minute.  Now switch off the flame. Transfer the chhana to the serving bowl.
While serving you can add chopped onion over the chhana. You can also use chopped raw mango instead of lemon juice. 


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