Chick pea (kondai kadala) masala sundal recipe

INGREDIENTS:

1. Chick pea (kondai kadala) - 300 grams
2. Fennel seed - 1/4 teaspoon (tsp)
3. Cloves - 3
4. Cinnamon stick - 1/4 inch
5. Coriander leaves - 5
6. Mustard seed - 1/2 teaspoon (tsp)
7. Broken black gram - 1/2 teaspoon (tsp)
8. Dry chili - 1
9. Green chili - 2
10. Ginger - 1/2 inch
11. Curry leaves - 5 (optional)
12. Shredded fresh coconut - 2 tablespoon (tbsp)
13. Oil - 3 tablespoon (tbsp)
14. Salt - for taste

PREPARATION:

1. Soak the chick pea in water over night. Cut ginger, green chili into fine pieces.
2. Boil the soaked chick pea strain the water and keep it aside.
3. Ground dry chili, fennel seeds, cloves, cinnamon stick and coriander leaves into fine paste by adding as little water as needed.
4. In a pan heat oil add the curry leaves, ginger, cut green chili and cook for 2-3 min. Now add the ground paste and cook for 1-2 min until the raw smell goes away.
5. Now add the boiled chick pea mix well and cook for 2-3 min.
6. Remove from heat add salt and shredded coconut mix well and serve.

NOTES: