Monday, 8 April 2013

Chickpea Stir Fry (Kondai Kadalai Sundal)

Sundal is the best evening snack, easy to make and totally healthy. Some pulses though require pre-soaking. This is never pre-planned in our kitchen. Whenever we decide to make channa masala for dinner, we keep some soaked channa aside and make the sundal.

For the Indian  recipes I use the 150 ml rice measuring cup as reference.

Chick-peas or channa, soaked and boiled - 2 cups
Green chillies - 1

Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 4-5

Salt - to taste
Oil - 1/2 tbsp


Boil the chana until soft and edible. Drain most of the water and keep it asdie. A little moisture will not hurt.

Heat the oil in a kadai. Add the mustard, urad dal and curry leaves. When the mustart starts sputtering and urad dal turns golden brown, add the channa, green chillies and salt. Toss them around a few minutes and keep frying until the water evaporates completely.

Serve hot with tea/coffee.

Verdict: This is a good recipe to make for neivedyam too on festive occasions, in lieu of or in addition to the popular vadai. I made this for Shivrathri this year along with Ada pradamam.
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