Black Chickpeas Masala Sundal / Kala Channa Masala Sundal

I cooked Breakfast Korma yesterday and the chickpeas which I used was there. My mother-in-law gave the idea of making this Masala sundal and I made the sundal for the evening snack. It was really tasty :).

Time of Preparation : 15 minutes
Spice level : 4
No of Servings – 2 to 3

Ingredients:

• Black chickpeas / Kala Channa (boiled) – 2 cups
• Onion (finely chopped) – 1/2 cup
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Split urad dal – 2 tsp
• Red chillies – 2
• Asafoetida – a pinch
• Curry leaves – a few
• Coriander leaves – a few
• Salt – to taste

Masala to Grind:

• Coconut – 1/2 cup
• Green Chillies – 4 (according to spice level)
• Garlic – 2 cloves
• Ginger – 1 tsp
• Fennel seeds – 2 tsp

Method of Preparation:

1. Soak the channa for 6 to 8 hours and pressure cook it by adding some salt
2. Grind all the ingredients in the masala to grind by adding little water.
3. Heat oil in a pan and add the mustard seeds.
4. After they split, add the asafoetida followed by red chillies, split urad dal and curry leaves.
5. Now add the chopped onions and fry till they become translucent.
6. Now add the ground paste and fry for 5 minutes.
7. Add little salt and add the boiled channa.
8. Mix well with the masala for 5 minutes and add the chopped coriander leaves.
9. Serve hot.