Chana Sundal`

This Ganesh Chaturthi I was responsible for the first day of prasad for our building Ganapati bappa. We do prasad in pairs, and in a sweet and savory combination and I made this Chana Sundal. It easy to make and is delicious paired with modaks and ladoos. I made a kilo of chana for about 50 people. 

Ingredients:

1 cup ~200 grams Bengal Gram (kala chana)

1 small Green Chili

1/2 Dried Red Chili

1/2 teaspoon skinned black gram

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon fresh grated coconut

10-12 curry leaves 

Pinch asafoetida 

2 teaspoons oil

Salt

Soak the bengal gram overnight. In a pinch, put in very hot water for 2 hours, covered with a lid. Drain the soaking water. Pressure cook for 6-8 whistles using fresh salted water. For 1 cup gram use 2 cups water. After 6-8 whistles, put on low flame for 5 minutes and then switch off the heat. Let the cooker cool naturally. Drain the gram and keep aside. 

Grind the black gram and the chilies together.

In a wok, heat the oil and add the asafoetida, cumin and mustard seeds. When they start to crackle, add the ground gram and chilies and saute on low heat till the daal is cooked and they become brown in color. Next add the washed curry leaves and saute till crispy. Now add the gram and mix well. When it is evenly coated, take it off the heat and add the grated coconut. Mix well and serve. 

This prasad can be eaten warm or at room temperature. Enjoy and Ganapati Bappa Mourya!