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Traditional Heritage
Shundal
Ingredients
- 1 cup black channa
- 2 teaspoons urad dal
- 2 teaspoons channa dal
- 1 teaspoon coriander seeds
- Pinch of asafoetida
- 2 tablespoon oil
- 2 green chilies chopped
- ½ inch ginger grated
- ½ teaspoon mustard seeds
- Salt to taste
- Chopped curry leaves
- 2 tablespoons grated coconut (optional)
Directions
- Soak channa in hot water overnight.
- Clean the dal and cook until it is soft.
- Heat a pan on moderate flame, roast channa dal, urad dal and coriander seeds until light brown.
- Powder channa dal, urad dal and coriander.
- Heat pan add mustard seeds and asafoetida, after it splutters add cooked channa. Stir for 5 minutes and add the powder mixture and salt. Mix well.
- Garnish with coconut and coriander leaves.
