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Channe ka dal sundal |
Food |
 Ingredients
Channa dal - 250 gm
Salt - to taste
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Curry leaves - a few
Grated coconut - 1 tablespoon
Asafetida - a pinch Soak the pulse for 3 hours.
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Method:
After the dal is well soaked, drain the pulse of the water, add salt and keep in a close-lid vessel and keep on the stove.
Once the dal is cooked, heat the oil in a kadai and add mustard seeds, curry leaves, asafetida and once the seeds splutter, drop the pulses and mix well. Add grated coconut.
To garnish, you could add coriander leaves or squeeze a slice of lemon for a tangy flavour.
More this week: Kalkandu Rice
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