MINT CHENNA SUNDAL

I usually make sundal for sarawathi pooja celebrations in our concern every year. Jus want to change the routine one black chenna with seasoning added coconut. I have two bunches of mint leaves lying in my my fridge. Then I suddenly thought an idea of this new combo. This I tried first time and worked out well. I dono this one is already in some others recipe list. But I have not heard or tasted the sundal so far anywhere. So that I can say its my own style.I shared this with my family and neighbours and given to office for Saraswathi pooja.. All our staff members appreciated for this new try and for its taste. wanna eager to know Here u go……..

INGREDIENTS

Black chenna 2 cups
Grated Coconut ½ cup
Green chilli 2
Mint leaves ½ bunch
Ginger ½ inch
Salt to taste
Oil and mustard for seasoning
Curry leaves for garnishing

METHOD

Soak chenna over night or abt 8hrs minimum.
Pressure cook and keep aside.
Fry the mint leaves in very little oil for few mts.
Grind along with ginger, green chilli and coconut.
In a pan season the seasoning items and adds the paste.
Fry for some mts add little water or add chenna with water .
Let it boil for some mts till the flavor of the paste mixes well with the chenna.
Garnish with curry leaves.
Now the tasty mint sundal is ready to eat.

As every one knows very well chick peas/chenna are rich in protein. During pregnancy these vitamins and minerals are very essential for both child and mom. Here some of other nutritious values in it.

Chickpeas 1 cup contains

Calories: 286 Protein: 11.8g, Carbohydrate: 54.3g, Total Fat: 2.7g, Fiber: 10.5g

Excellent source of: Folate Vitamin B6 1.13mg, Vitamin C 9mg, and Zinc-2.54mg

Sending this recipe to Eat Healthy - During Pregnancy Event hosted by Sangeeth