CHUNDAL

Ingredients
1 cup kala chana (brown chick peas)/ red beans( rajma) white/ red lobia( karamani)
1 tbsp  oil
1 tsp mustard seeds
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp asafoetida (hing)
1/2 cup finely chopped raw mangoes (optional)
2 tbsp freshly grated coconut
1 green chilli , finely chopped
curry leaves a sprig finely chopped
salt to taste
1 tbsp lemon juice

Method
Clean, wash and soak the kala chana overnight in enough water.  If using Rajma/ kidney beans also soak it overnight, but for white/ red lobia or small beans, no need to soak, can directly pressure cook for 4-5 whistles or till they're cooked but not too soft.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add  red chillies,curry leaves mix well and add asafoetida and sauté for a minute.
Add the kala chana or other legumes used, mangoes, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.
Remove from the flame, add the lemon juice and mix well. Serve hot garnish with some finely chopped coriander leaves.





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