Ingredients
- 1 cup brown chana
- 2 tbsp ghee
- 1 tbsp coconut oil
- 2 red chilly
- 1 tsp Urud dal
- 1 tsp mustard
- Copra (dried coconut) sliced into small pieces
- Few curry leaves
- Salt
Method:
- Clean the brown chana thoroughly in water and soak it in water for 4 hours at least. Next pressure cook the chana with salt for 6-7 whistles.
- Heat a thick bottom vessel. Pour ghee and coconut oil. Add red chilly and Urud dal. When Urud dal turns brown, add mustard.
- As the mustard splutters add curry leaves and the copra pieces. Once the coconut pieces turn brown add cooked chana without water. Stir dry for 6-8 minutes. You may add 2 tsp butter. The chundal is ready.
Chundal with the rice jaggery payasam is one of the must have delicacy for every Vijayadashami Pooja in our house.
Meal: Lunch Food type: Vegetarian
