Tuesday, November 10, 2009
Sprouted Black Channa Chundal
Black Channa - 1 cup
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilies - 1
Curry Leaves - few
Grated coconut - 2 tbs (optional)
Hing - pinch
Sesame seeds - 1 tsp (optional)
salt to taste
Soak the dry black channa overnight in enough water. Next day, drain the water and keep the channa in a sprout maker or in a colander for a day or two. Sprinkle water now and then to keep the channa wet while sprouting.
Pressure cook the channa with water and little salt . Just keep for one whistle. Once the pressure is released , drain the water. Keep oil in a pan. Splutter the mustard seeds , add red chillies, curry leaves and hing. Add cooked channa to the pan. Add freshly grated coconut and mix it well with the seasonings.
Enjoy it as a morning or an evening snack.