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From beaches and parks to temples, sundal is ubiquitous in south india, especially tamilnadu! what is so special about sundal is that it is just as welcome on a hot summer’s day as on a cold winter’s evening! this dish can be made with almost all legumes, but tastes especially good with white or brown chickpeas.
- Clean, wash and soak the kala chana overnight in enough water. Next morning, drain and keep aside.
- Combine the kala chana with 2 cups of water and pressure cook for 4 to 5 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, mix well and add asafoetida and sauté on a medium flame till the dal turns light brown in colour, while stirring continuously.
- Add the kala chana, mangoes, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.
- Remove from the flame, add the lemon juice and mix well. Serve hot.
- For a quick fix meal, simply add 2 cups of cooked rice and ¼ cup coconut milk to the sundal and toss well. Serve hot with fried papad and pickle.
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