Kadala Mix

Soaking Time:  8 Hours   

Preparation Time: 10 mins   

Cooking Time: 25 mins                       Total Time: 8 hours 35 minutes                    Makes 4 servings

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Ingredients

1 cup brown chick peas

1 tbsp coconut oil or any other refined oil

1 tsp mustard seeds

1 tsp urad dal

1 whole dry kashmiri red chilli , broken into pieces

1/2 tsp asafoetida

1/2 cup finely chopped raw mangoes (optional)

2 tbsp freshly grated coconut

1 green chilli , finely chopped

salt to taste

1 lemon

Method

Clean, wash and soak the kala chana overnight in enough water. Next morning, drain and keep aside.

Combine the kala chana with 2 cups of water and pressure cook for 4 to 5 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal, red chillies, mix well and add asafoetida and sauté on a medium flame till the dal turns light brown in colour, while stirring continuously.

Add the kala chana, mangoes, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.

Remove from the flame, add the lemon juice and mix well. Serve hot.

Variation:

For a quick fix meal, simply add 2 cups of cooked rice and ¼ cup coconut milk to the sundal and toss well. Serve hot with fried papad and pickle.