: Whole Green Gram Sweet Chundal

  

Ingredients

1 1/2  Cups Whole green gram  

1/2 Cup Jaggery (as per taste)

1/2  Cup Coconut scrapping  

1/2 tsp Green cardamom powder

1 tbsp Ghee  

a pinch of Sal

 

Preparations

Soak the whole green gram dal for about 30 minutes.

Pressure cook it till 1 whistle comes. The dal should hold its shape and should not be mushy.

Spread the cooked dal on a plate and let it cool.

Grate jaggery and sprinkle on the cooled dal. Sprinkle coconut scrapings, green cardamom powder, and salt. Gently mix well. Take care not to turn the dal into a mushy mass. Top it up with a tablespoon of warm ghee.

The chundal is not overly sweet. It should have just a bit of sweetness and a bit of savouriness. But the choice is purely individualistic.

One can serve this warm or at room temperature.

 

 

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Peas cutlets

Sorry the photo isn't very clear
I had made chundal, i.e., boiling peas/ lentils/ pulses, drain and seasoning them with very little oil, mustard seeds, green chilies and hing. Sadly the chundal got left over, so decided to change its form, to have cutlets with our afternoon tea and coffee.

Ingredients
boiled peas  1/2 cup
onion 1 big finely chopped
green chilies finely chopped to taste or you can use chili pdr. to taste
rice flour  1/2 cup
besan  1/4 cup
semolina  1 -2 tbsp
salt to taste
hing little

METHOD
mash well the left-over peas, add chopped onion, salt, green chilies, hing, mix well, add the flours, mix well adding little water to get the correct consistency. I had mixed all this about 45 minutes before making. So, just before frying, I added rava / suji, mixed well, it should be dry enough to roll without sticking, make small balls, flatten, deep fry in hot oil till brown and crisp on both sides.
Drain, serve hot with ketchup/ chutney of your choice.

Note- you can just mix everything before frying also.  You can make with fresh peas boiled and drained or anything left-over.

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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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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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For info. about knee replacement, be free to view my blog-

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black chana chundal/ salad

Ingredients
black chana 1 cup soaked overnight  in enough water as it more than doubles in volume
green chilies 1-2 cut fine        ginger 1" cut fine         mustard seeds 1 tsp      oil 1 tsp   salt to taste hing little
garlic 2 pearls optional cut fine
Method
1) pressure cook chana to 3-4 whistles, once you can remove the whistle, drain it.
2) In a kadai, heat oil, add mustard seeds, once to crackles, add ginger, garlic, chilies, hing, saute a little.
3) add drained chana, salt to taste. Mix well.

ps- one may add finely cut onion & tomato to it to make a complete meal of salad & squeeze some lime juice to it. Chana is good for diabetes also, as it has fiber. It is a good source of proteins.