Kollu Sundal / Horsegram Sundal

In my previous post, I have updated Kollu Rasam. This Kollu Sundal is made with the Kollu that I used to prepared for Rasam. This is a very quick recipe and it goes very with Rasam Rice, Dal Rice or can be tasted raw.

INGREDIENTS:

Kollu/HorseGram - Pressure cooked	1 cup
Salt	To Taste
Gingelly Oil	1 tbsp

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Curry Leaves	As Required
Asafoetida	a pinch
Onion	2 tbsp
Green Chillies	2 tbsp

STEPS:

1. In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.
2. Add the Kollu, Salt and stir for a minute. Delicious Sundal is now ready to be served. 

Tips:

• Red Chillies can also be added while tempering.
• Don't fry onion too much. 

Channa Sundal / Kondakadalai Sundal - Vinayakar Chaturthi Special

Cooking Time  : 10 mins
Serves               : 2

Happy Vinayakar Chaturthi to all Friends.. Today I prepared my favourite Sundal - Channa Sundal. It is one of the popular sundal for Vinayakar chathurthi festival.  I like to have White channa/Brown channa. This can be made with white/brown channa. It is an easy to make recipe and also is flavourful one. Only the Soaking time is more, but the preparation can be done in minutes.

INGREDIENTS:

Channa	1/4 cup
Grated Coconut	2 tbsp
Salt	To Taste
Gingelly Oil	1 tbsp

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Dry Red Chillies	4
Curry Leaves	As Required
Asafoetida	a pinch
Onion	1 medium size

STEPS:

1. Soak Channa overnight and pressure cook for 5 whistles with salt and water. Drain the water and keep channa aside.
2. In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.
3. Add the Channa and stir for a minute and add the grated Coconut and stir well and remove from the flame. Delicious Sundal is now ready to be served. 

Tips:

• Green Chillies can also be added while tempering.
• I added salt while pressure cooking as the soaking time is more. This will prevent channa from overcooking. If your soaking time is less, then don't add salt. Else channa will not be cooked properly.
• Don't fry onion too much.