CHANNA SUNDAL

INGREDIENTS

• KABULI CHANNA                   -1 CUP
• (CHICK PEAS)
• GRATED COCONUT                -1/2 CUP
• CURRY LEAVES                       - FEW
• OIL                                             -2 TEASPOONS
• MUSTARD SEEDS                    -1/4 TEASPOON
• URAD DHAL                             - 1/2 TEASPOON
• GREEN CHILLIES                     - 4-6
• ASAFOETIDA POWDER          - A PINCH
•  SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.