Small brown channa (Kondaikadalai) Sundal
Channa - 2 cup
Oil - 1 tsp
Mustard seed - ½ tsp
Urad dhal - 1 tsp
Curry leaves - 4 or 5 (finely chopped)
Coconut -½ cup (finely chopped)
Red chili - 2 (cut into 2 or 3 pieces each)
Salt to taste or ½ tsp
Asafoetida - ¼ tsp
Preparation method
1. Wash and soak channa overnight. Drain the soaked water and add water till it slightly cover the channa.
2. Keep in pressure pan and cook for 4 to 5 whistle and switch off. Drain the water (if any) and cool it.
3. In a frying pan add oil, mustard (it has to splutter), urad dhal, chili, curry leaves once chili is roasted add asafetida, boiled channa, salt and mix well. Serve it hot.