• Take a cup of dried black channa in a container and give it a rise.

  Fill the container with water 3-4 inches above the white channa.

  Let it soak overnight.
• The next morning, drain the water and give the channa a thorough rinse. Add fresh water to the same container and place it in a pressure cooker with 2-3 inches of water at the base. Add ½ tsp of salt and a pinch of baking soda to the chana. This will aid in cooking the channa faster.

  (You can add the rinsed channa directly to the pressure cooker along with water submerging the channa)
• Allow 5-6 whistles and then turn the flame to low, and allow to cook for another five minutes on that low flame. Turn off the cooker and allow the pressure to release gradually.
• Remove the container from the cooker and drain the water into another container. You should press a couple of pieces of channa to ensure it's fully cooked.
• Season the cooked black channa with 1/2 tsp of salt and adjust it accordingly.

Tempering and Garnishing the Kala Channa Sundal

• Place a small tadka pan on low-medium heat. Once the pan is warm, add 1 tablespoon of cooking oil.
• Once the oil is warm, add the mustard seeds and allow it to crackle. Next, add the split urad dal and allow it to turn slightly golden.
• Now, add the curry leaves and let them crisp up.
• Finally, add 1/2 tsp of asafoetida powder and turn off the flame.
• Mix the tadka well and pour it over the cooked black channa.

  If you are using grated coconut and green chilli for the garnish, add both ingredients to a mixer and pulse grind it 2-3 times.
• Use this coarse coconut mixture as the garnish, along with generously drizzled lemon juice on top.

  Mix all the ingredients well and serve this Black Chana Sundal as a healthy snack in the evenings.