Chana Dal Sundal

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

Channa Dal – 1 cup
Coconut – 3 tbsp
Ginger scrapped – 1 tsp (optional)
Salt – as required
Oil – 1.5 tsp

To temper: Mustard seeds – 1/2 tsp

Urad dal – 1/4 tsp
Curry leaves – few
Red chiles – 2
Hing – a generous pinch

Instructions:

Soak channa dal in water for an hour. Then pressure cook chana dal with 1.5 cups for 1-2 whistles or until it turns soft but not mushy. Keep aside.In a pan heat oil, add mustard seeds, urad dhal allow it to crackle. Add hing, curry leaves and red chillies fry for a minute.

Then add the cooked chana dal, scrapped ginger and required salt. Mix well until its combined. Add coconut, give a quick stir and switch off. Transfer to serving dish and serve hot!

From sharmispassions.com