1 cup channa dal
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
2 green chillies
1 tbsp coconut (optional)
1. I like the channa dal to be cooked and have a bite to it. You can cook it longer to get it more soft. Add more water if the mixture becomes dry and continue to cook.
2. Instead you can also use a pressure cooker, but cook it only for 1 or 2 whistles since we want the dal to hold its shape.
Soak channa dal in water for 2 hours or soak it in hot water for 30 minutes.
Take the soaked channa dal in a pot and add about 1 cup water and bring to a boil.
Simmer and allow the dal to cook. You can remove the white scum using a spoon.
After 15 minutes of cooking, it is almost done.
The dal is cooked. Drain the water.
Add salt to the drained dal.
Tadka time. Heat oil and add mustard seeds. When it pops add the urad dal.
Add chopped green chillies, curry leaves and asafoetida. Turn off the stove when the dal is golden brown.
Add the tadka to the sundal.
Add coconut if using. Toss them together.