Recipe
Kala Chana Sundal
South Indian temple-style kala chana sundal with coconut
Prep
8 hrs
Cook
15 min
Serves
4
Level
easy
Ingredients
- 1 cup desi chana, soaked and boiled
- 2 tbsp grated coconut
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 dried red chilies
- Curry leaves
- Pinch of hing
- 1 tbsp oil
Method
- 1
Boil soaked chana until tender, drain well.
- 2
Heat oil, add mustard seeds and urad dal.
- 3
When mustard pops, add dried chilies, curry leaves and hing.
- 4
Add boiled chana and salt, toss well on high heat.
- 5
Add grated coconut and mix gently.
- 6
Serve warm as a healthy snack or Navaratri offering.
Made with this product
HS Proteins
Desi Chana
Premium Desi Chana — sortex cleaned, FSSAI & ISO certified, export-ready in bulk and retail packs.
500g – 50 kg PP woven sack / vacuum brick / branded retail pouch India (Vasad, Gujarat)
