Make Kabuli Chana Recipe saute with spices and grated coconut and its taste is quite different and best. Kabuli chana recipe all people like.
Kabuli Chana Recipe is a south Indian recipe of a no onion no garlic stir-fried chickpeas with spices and coconut. Chana Sundal a healthy, low fat and low oil south Indian style protein-rich snack is generally served.
You can use canned chickpeas to speed up the process and do not have access to pressure cooker to cook the chickpeas. This appetizing side dish has a dry texture and that makes it suitable to be served as a snack, starter or accompaniment.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 servings
White gram – 1/2 cup (125 grams) (soaked)
Oil – 1 tablespoon
Coconut – 2-3 table spoons (grated)
Mustard seeds – 1/4 teaspoon
Cumin seeds – 1/4 teaspoon
Urad Dal – 1/2 Tablespoons
Asafoetida – 1 pinch
Green Chilli – 2 (Finely Chopped)
Salt – slightly more than 1/2 teaspoon
Curry leaves – 10-12
Lemon juice 1 tablespoons
Dry red chili , halved 1
Green chili , finely chopped 1
Wash gram thoroughly and keep it clean for 7-8 hours in clean water.
Take out extra water from the gram and put the gram in the cooker, mix 1 cup of water, add salt and mix the cooker lid and put it on the gas to boil. Slow the gas into a whistle once in the cooker and let the granules cook for 3-4 minutes on a low flame.
Turn off the gas after 3 minutes and open the cooker when the pressure of the cooker is over. Take out the gram and keep them in the sieve, leave all the water out.
Heat oil in a pan and heat it, when the oil is hot, add mustard seeds and cumin seeds to it. Put 1/2 small spoon urad Dal and fry it until it becomes light brown. When the lentils are light brown, add chopped green chilies and asafetida and mix it. Add curry leaves and mix it and add the boiled gram to it and mix it well.
Add grated coconut in gram and mix it. Chana is ready to become a sundal. Turn off the gas and take the chan in the cup. Serve hot and tender the delicious Chana Sundal.