Chickpeas (Channa) Sundal Navarathri Recipe

Chickpeas (Channa) Sundal Navarathri Recipe

 

 

 

Its time for NAVARATHRI! Starting tomorrow for 9 nights and 10 days this Hindu festival will be celebrated all across India. Nava-rathri means nine nights and the last day is called “Vijaya Dasami”. During these 10 days, goddess Durga, Saraswati and Lakshmi are worshipped.

 

Navarathri always remind me of my childhood days, when on the ashtami or navmi day we use to go to our friends house for Kanya Puja and would look forward to the prasad and the gifts !


Whereas in south India, navarathri is celebrated with Golu – “Bommai Kolu” and differant kinds of “Sundal” as prasad. I learnt preparing various kinds of Sundal last year and also after attending many Golu puja’s and various other Puja’s in South India. Last year I prepared Black Channa Sundal which I learnt from a South Indian friend of mine and this time I wanted to share the Chickpea (Channa) Sundal recipe with you all, its real simple but too delicious and super easy to prepare.

This recipe of Channa Sundal is prepared in South India during the Navarathri days. It can also be prepared as Prasad during Ganesh Chathurthi or Janamashthmi Puja. This year I’m planning to blog more navarathri recipes from North and South India both. Hope you will enjoy it!

Now let’s move onto the EASY CHICKPEA (CHANNA) SUNDAL NAVARATHRI SOUTH INDIAN RECIPE.

Ingredients

• Boiled Channa (Chickpeas) - 1 1/2 Cups
• Grated Fresh Coconut - 1/3 Cup
• Salt to taste
• Musturd Seeds - 1/2 teaspoon
• Urad Dal - 1 teaspoon
• Red Chillies - 2 -3
• Curry Leaves - 6 - 8
• A pinch of Hing
• Oil - 1 tablespoon

Instructions

1. Take a non stick Kadai, add oil and heat it for few seconds. Then add mustard seeds and urad dal to the hot oil and stir for few seconds or till the mustard seeds crackle and urad dal turns light brown. Add hing also to it now only.
2. Now add curry leaves and red chillies to it and mix will.
3. Add in boiled chickpeas to the kadai and mix well.
4. Now add salt, grated coconut and red chilli powder.
5. Mix and stir, keep for few seconds and switch off the flame.
6. Cover it and keep for few seconds.
7. Channa Sundal is ready to serve.

Notes

To boil the chickpeas - Soak them overnight in enough water and bring it to boil the next morning in the pressure cooker. This will take about 40 mins to boil but again it varies from pressure cooker to cooker. So you can check after 35 mins and keep them back again if not fully boiled. I add 1/2 teaspoon on salt while boiling the channa's. Remember it should not be over boiled too.