Black Chickpeas Sundal

  I have been visiting the new temple in our community on Thursdays which is a special day for Sai Baba. All the devotees bring in prasadam, and I tried this black chickpeas sundal which was well received both at my home and at the temple.

Ingredients: (serves 4 people)

1 cup of black chickpeas

2 red chillies
1 tbsp of  grated coconut

1/2 tbsp of Bengal gram dhal
8 curry leaves
1/4 tsp of mustard

pinch of asafoetida

oil as required
salt as required

Preparation:

1. Soak chickpeas for overnight and pressure cook them with salt.

2.Add little oil to the pan and roast Bengal gram dhal and red chillies. As they turn golden brown, allow them to cool. Grind them with the coconut.
3.In a preheated pan, add oil. Add mustard, asafoetida and curry leaves.

4. As the mustard sputters, add the cooked chickpeas and ground mixture. Saute for 2 minutes. 
5.Sundal is ready. Enjoy this healthy snack which has a high protein and fiber content.

Karuppu channa kara kuzhambu/Black chickpeas curry

     Black chickpeas curry is one of my mom's signature dishes. Chickpeas are high in protein and dietary fiber.

Preparation time: 45 minutes
Serves up to 3-4 people

Ingredients:

1 cup of black chickpeas/ kaala channa/ karuppu channa 
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
2 carrots
1 large onion
1 tomato
3 tbsp of grated coconut
pinch of turmeric 
2 tsp of red chilly powder
3 tsp of dhania/ coriander powder
1 cup of tamarind water
1 tbsp of oil
salt as required 

Seasoning:

1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 sprig of curry leaves
2 red chillies


Preparation:

1.Soak black chickpeas overnight. Pressure cook chickpeas with salt and 3 cups of water.
2..Chop the vegetables in to small squares. Add oil to the pan and add the seasoning. As the mustard crackles add the chopped onions and saute well. 
3.After 2 minutes add the other vegetables (tomato, brinjals, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
4.Add the red chilly powder and coriander powder and saute well. Now add the tamarind water and bring it to boil. Add the coconut and cooked black chickpeas and pressure cook together for 1 whistle.
5.Channa kara kuzhambu is ready and serve with rice/ roti.