On this Ashtami of Navarathri I wanted to make an all time favourite – Black Channa Sundal garnished with sliced coconut pieces. Black Channa is very common among our homes as a classic Neivedhyam for Navarathri. It is in fact made on Saraswathy Pooja day as the “traditional” offering to Sarswathy, in my home. Just like any other legume, the black channa variety is high in cholestrol lowering fibre and has a lot of protien content which is very useful for people on diets and for a healthy snack.
1 cup Black Channa.
Water to cook
4 Red Chillies Dry.
1/4 cup of finely slit coconut pieces.
- Soak the black channa for at least 6 hours prior to cooking.
- Put in a wide mouthed container, add salt, turmeric and add just enough water to cover the channa.
- Put in the pressure cooker and when the steam comes, put on the whistle.
- Wait for one whistle and then reduce the flame to “SIM” and keep for ten minutes and then switch off.
- Drain in a collander, but save the water to mix chappathi, make rasam, sambar etc.
- Take a kadai, add 2 spoons of coconut oil. When the oil is hot add mustard, curry leaves, hing, dry red chillies and then the cooked channa.
- Mix well and wait until the seasoning ingredients are mixed well in to the legumes.
- Garnish with finely sliced coconuts and serve HOT after offering as Neivedhyam.