Yields: 1 cup
Preparation Time: 15 minutes
Pressure Cooking Time for Channa Dal: 2 whistles
Channa Dal or Split Bengal Gram to Water = 1:2
Channa Dal or Split Bengal Gram – 1/2 cup
Turmeric Powder – a pinch
Water – 1 cup
Ginger – 1/2 inch piece
Green Chilli – 1 no.
Lemon Juice – 2 tsp.
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Urad Dal or Split Black Gram (white in color) – 1 tsp
Coriander or Cilantro Leaves – a handful
- Pressure cook the channa dal with water and a pinch of turmeric powder for about 2 whistles.
- Once the channa dal is cooked, drain the water and keep aside.
- Chop the ginger piece, green chillies and curry leaves finely.
- Heat oil in a sauté pan.
- Add mustard seeds and urad dal.
- Once the mustard seeds begin to splutter and the urad dal turns yellow-brown, add the chopped ginger, chillies and curry leaves and sauté well.
- Add the cooked channa dal and sauté well.
- Add salt and mix well.
- Cover and let it cook for about a minute.
- Add lemon juice and mix well.
- Chop the coriander leaves and season over the kosumalli.
- Offer as neveidhyam and serve hot.
- This dish is prepared on Rama Navami along with other dishes.
- This kosumalli or chundal can also be prepared during Navarathri.
- Kosumalli can also be had as a healthy snack.