Chundal recipe

soaking Time:  8 Hours
Preparation Time: 10 mins
Cooking Time: 25 mins

Ingredients

1 cup kala chana (brown chick peas)
1 tbsp  oil
1 tsp mustard seeds
1 tsp udad dal (split black lentils)
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
salt to taste
1 tbsp lemon juice

Method

1. Clean, wash and soak the kala chana overnight in enough water. Next morning, drain and keep aside.
2. Combine the kala chana with 2 cups of water and pressure cook for 4 to 5 whistles or till soft, not mashed.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Heat the oil in a kadhai and add the mustard seeds.
5. When the seeds crackle, add the udad dal, red chillies, mix well and add asafoetida and sauté on a medium flame till the dal turns light brown in colour, while stirring continuously.
6. Add the kala chana, mangoes, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.
7. Remove from the flame, add the lemon juice and mix well. Serve hot.

Variation:

1. For a quick fix meal, simply add 2 cups of cooked rice and ¼ cup coconut milk to the chundal and toss well. Serve hot with fried papad and pickle.

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