Ingredients:

• 1 cup – black channa, soaked overnight and pressure cooked
• 1/2 coconut, grated
• 2 – Green chillies
• salt to taste
• For tempering:
• 1/2 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 1 – dry Red Chillies
• 1 sprig – Curry leaves
• 1 tbsp – til oil

Method:

1. Crush together the coconut and green chillies.
2. Heat oil in a frying pan and add mustard seeds.
3. Next add urad dal and red chillies.
4. Add curry leaves, and then the cooked channa, salt and a little channa stock.
5. When the stock dries up, add the crushed coconut and stir for a few minutes.
6. This sundal is served as prasad for navarathri.

Recipe courtesy of Rema Ravindran