Indian Cooking Recipe for Festivals: Sundal


Bengal gram (Kabuli Chenna) (Chick pea) – 1/2 Kg
Mustard – 1 tea spoon
Coconut scraping – 1 cup
Black gram dal – 1 tea spoon
Red Chilly(dry)
Asafoetida powder (Hing) – pinch

Salt to taste

Curry leaves

Method :

Cook the Chenna in a pressure cooker, remove it and drain the water

Heat oil in a deep pan and fry black gram dal, mustard, red chilly (dry) and hing powder

Add the cooked Chenna to the fried items and add coconut  scraping, salt and curry leaves

Stir well and remove from fire; serve hot

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