SHUNDUL

SHUNDUL




                          Shundul is a popular dish in Tamilnadu,a south - indian state. The main ingredient here is kala chana or commonly known as desi chana in India. This dish is full of nutrition,and can be had as a breakfast or as a snack. Follow the steps below,and certainly,you will end up your morning breakfast with a satisfied smile.

Preparation time : 3 hrs.and 35 mins.
Cooking time : 15 mins.
Servings : 3 - 4 persons

Ingredients : 
  • Kala chana ( whole bengal gram ) - 2 cups / 300 gms
  • Coconut - 1/2 part / 1 cup ( grated )
  • Onion / pyaj - 2 nos. ( medium )
  • Ginger / adrak - 1 and 1/2 inch
  • Curry leaves - 10 - 12 nos.
  • Mustard seeds / sarson ke dane - 1 tsp full
  • Whole red chilli / lal mirch - 1 no.
  • Oil / tel - 2 tbsps
  • Salt / namak - acc. to taste
For the masala pwd. :
  • Coriander seeds / dhania - 2 tsps
  • Bengal gram / chana dal - 1 and 1/2 tsp
  • Split black gram / dhuli udad - 1 tsp.
  • Whole red chilli / sukhi lal mirch - 2 nos.
  • Oil / tel - 2 tsps.
Preparation : Pick,wash and soak the chana in 4 cups water,minimum for about 3 hrs.

           Then boil in water with 1/2 tsp of salt. Be careful in boiling,so that each chana  should be soft while pressing with two fingers,but not over done. Drain the water and keep the chana aside.

                   Chop the onion and shred the ginger into fine strips.

For the masala pwd. : Heat oil in a pan,and put the red chillies, fry well keeping the heat low to medium. Then add the coriander seeds,and stir for a while. After that,add the two dals and fry until light brown in color and slightly roasted. Take the mixture out of the pan,cool a little,and grind into a fine powder. Keep aside.



Method :  
  • Heat oil in a pan. Lower the flame,put the red chilli.and add the mustard seeds. Let the seeds be crackle.
  • Then put the curry leaves and the shredded ginger. Fry well.
     
  • Add the boiled chana and salt. Stir well on medium heat,for about 2 mins.
  • Then add the chopped onion and mix. Cook for about 3 to 4 mins.until the onion gets soft but not mushy.
  • Put the ground masala pwd. and mix well.
  • Add the grated coconut and mix well.
  • Switch off the flame,and take out of the pan.
  • Serve hot.


Suggestion : you can add lemon juice during serving.

                                                                                                                     enjoy cooking🍳🍴










Comments

Post a Comment

Popular posts from this blog

HEALTHY BREAKFAST

Image
                                                                                                                                 APPAM                           Household dish of "God's own country", appam is a traditional dish of Kerala,used generally as breakfast. A stew,whether it is veg or non-veg,is served with appam. This  delicious zero-oil recipe,in my opinion,will win lots of food lovers heart. Here,I have followed the authentic method to prepare and made this dish. Preparation time : for soaking - 4 to 5 hrs.                              for fermenting - 8 to 10 hrs Cooking time :      30 mins Servings :             12-13 pieces Ingredients : Raw rice - 2 cups Par-boiled(cooked) rice - 1 cup Salt - 1 tsp. Sugar - 1 tsp. Coconut - 1/2(grated) Dry yeast - 3/4 tsp Method : Pick,wash and soak the rice in enough water for about 4 to 5 hrs Drain out the water. In a mixie,grind it with the cooked par-boiled rice,grat
Read more

Paneer Chahana

Image
Paneer Chahana Be it a party,fooding in any restaurant or preparing menu for coming guests at home --- any paneer item is must and must, specially in veg items. Can't think without it. Paneer korma is an item which can be prepared on any occasion. Being rich,it can be kept occasionally in regular household menu. Its creamy texture  makes this dish yummy and yummy.  Preparation time  :  20 - 30 mins Cooking time   :  30 mins Servings   :  2 - 3 persons Ingredients : Cottage cheese / paneer --  400 gms Poppy seeds / khuskhush  -- 1/2 tsp White sesame seeds / safed til  -- 1 tsp Cumin seeds / jeera pwd -- 1/2 tsp Coriander seeds / dhania pwd   -- 3/4th tsp Ginger / adrak  --  1 inch piece Tomato  --  2 nos. Onion / pyaj  --  2 nos. Green cardamom / choti ilaichi  -- 2 - 3 nos. Raisins / kishmish  --  10-12 nos. Cashew / kaju  --  8-10 nos. Oil or ghee  --  3 tbsp Salt / namak  --  acc.to taste Sugar / shakkar  --  1/2 tsp. Fried onion  ( for garnishing )  -- few strips. Preparation
Read more