kala Chana or black chickpeas Sundal

Ingredients:

One-cup kala chana or black chickpeas

Water as required for pressure-cooking the black chickpeas

¾ tsp black mustard seeds

¾ tsp urad dal/spilt & skinned black gram

2 green chili chopped

a pinch of asafoetida

4 to 5 tbsp Grated fresh coconut

Few curry leaves

Few drops of lemon juice optional

1 tbsp oil

Salt as required

Method:

Soak the kala Chana or black chickpeas overnight. Next day, in the same soaked water, cook the chana in a pressure cooker until they are completely cooked. Add more water if required in the cooker. Add salt too when cooking the chana. Then strain the kala chana and keep aside. Heat oil in a pan. Add the mustard seeds and urad dal. The mustard seeds will crackle and the urad dal will turn brow. Immediately, add the curry leaves, chilies and asafoetida. Fry for 10-15 seconds. Now add the cooked black channa and salt. Stir and saute for 4-5 minutes on a low to medium flame. Switch off the flame and add the coconut. Sprinkle the lemon juice. Stir well. Enjoy hot