Kondakadalai-Sundal-Chickpea-Stirfry

#KondakadalaiSundal [ #ChickpeaStirfry ] : It is a general practice to prepare #sundal everyday during Navarathri to pray the God and to distribute as prasadam. cooked lentils or legumes have to be stir fried adding necessary condiments and coconut scraping to make a tasty sundal. Not only during Navarathri but also we have to include legumes in our daily diet since they are good source of protein.
Here let me present the preparation of #ChickpeaSundal.

Ingredients :
1/2 cup	Kondakadalai [ chickpea ]
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 or 3	Red chilly, break into pieces
2 pinches	asafoetida powder
10 - 12	Curry leaves
1 or 2 Tbsp	Coconut scrapping
1 Tsp	Oil
1/2 Tsp	Salt

Method :
Soak kondakadalai [ chickpea ] for 6 to 8 hours or overnight.
Pressure cook with 1/2 cup of water and salt for a whistle.
Open the cooker only after it ran out of steam.
Drain the water.
Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over a medium flame.
Once it becomes hot crackle mustard seeds.
Then add broken pieces of red chilly and black gram split [ urad dhal ].
Keep stirring till it becomes golden color.
Then add asafoetida powder, curry leaves and stir for a few second.
Now add chilly powder and then the cooked kondakadalai.
Stir well over high flame till water dries up.
Finally add coconut and stir well for half a minute.
Turn off the stove and transfer into a serving bowl.
Garnish with grated carrot.


Note : Drain the water from soaked chickpea after 8 hours and keep it closed in a container for another 8 hours to get sprouts. The sprouts are more nutritious than the soaked one. Then follow the same method to prepare the sundal.



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