Sundal

by Tarla Dalal

Added to 3 cookbooks
This recipe has been viewed 2682 times

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.

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Soaking Time: 8 Hours
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1 cup kala chana (brown chick peas)
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp asafoetida (hing)
1/2 cup finely chopped raw mangoes (optional)
2 tbsp freshly grated coconut
1 green chilli , finely chopped
salt to taste
1 tbsp lemon juice

Method

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.

Variation: