Made of chick peas and coconut
Ingredients For cover
- Chick peas /channa /garbanzo beans -1 cup
- Raw mango finely chopped or grated- 1/4 cup (optional)
- Coconut - grated 1/4 cup
For the seasoning
- Mustard - 1 tsp
- Urad dal -1 1/2 tsp
- Red chillies -2 broken into pieces
- Hing/ asafoetida - 2 pinches
- Curry leaves -little
- Oil -2 tsp
for the inner sweet filling:
Soak chickpeas in water overnight. Rinse well, add fresh water and pressure cook with required salt till soft. The chickpeas should be soft but not mushy. Drain the excess water and keep aside.
Heat oil in a pan/kadai, add mustard seeds when it splutters, add urad dal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.
Add raw mango and saute for a few minutes.
Then add cooked channa, salt and grated coconut and give it a nice stir.
Channa sundal is ready to be served.