CHICKPEAS CHUNDAL

Chundal is a dish prepared often during the Navarathri season. Kabuli chana, black chana, kidney beans, green gram , ground nut, chana daal, moong daal or any other pulse can be used to make chundal. My all time  favourite is the chick peas chundal

INGREDIENTS

1. Kabuli Chana (chick peas) - 1 cup
2, Water - 2 cups
3. Scraped coconut - 1/4 cup
4. Ginger (chopped) - 1/2" cube
5.Green chilly - 1
6. Salt
7. Oil - 1 table spoon
8. Mustard seeds - 1/2 tea spoon
9. Curry leaves - 1 sprig
10. Red chilly - 2 (break into 2 or 3)
11. Asafoetida - 1 pinch
12. Raw mango (cut into very small pieces) - 1 or 2 table spoons (optional)

METHOD

1. Soak the chana for 8-10 hours.  ( if you dont have that much time wash the chana well and soak in 2 cups of hot water). Pressure cook for 10 minutes. (Wait for the first whistle and cook on low flame for 10 minutes) There will be some water left when you open the cooker Add salt mix well and cook uncovered till the excess  water evaporates.

2. Crush the green chilly and mix with the coconut

3. Heat oil in a pan. Splutter the mustard seeds. Add red chilly, ginger and curry leaves and stir fry.

4. Add the asafoetida, stir and then add the cooked chana Stir well and add the coconut and cover with the chana. Cover the pan with a lid and cook on low flame for 2-3 minutes. Stir well and  switch off the stove .

5. Sprinkle the mango pieces. Mix before serving.