Saturday, May 31, 2008

Garbanzo beans/Channa/White chick peas sundal - Mookadalai/Kondakadalai sundal


Garbanzo Beans/Channa dal/White chick Peas - Mookadalai/Konda kadalai - 1 cup
Grated/Shredded coconut - Thuriviya thengai - 1/4 cup
Red chillies - Kaintha milagai - 5 nos.
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying


  1. Soak channa dal for 8 hours. Keep in pressure after adding a pinch of salt and water (Immerse level).
  2. Heat 1 table spoon of oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and finally add boiled channa dal. Add a pinch of asafoetida and mix them well. Now add grated/shredded coconut and garnish with coriander leaves.

Mookadalai sundal is ready to be served. This can be offered to God for any festivals, even on Tuesdays or Fridays. This is called as prasadham/neivedhyam. This can be prepared and offered for poor people. Its very good for health.

Note: Soak channa dal before 8 hours, if it cannot be cooked after soaking, remove the water and keep refrigerated. It can be kept for 1 week and used at any time.

Optional: Ingredients can be added or removed. Coconut is optional, but it adds to taste.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain

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