Sundal


by


Added to 26 cookbooks
This recipe has been viewed 22561 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.

Add your private note

Soaking Time:  8 Hours
Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

Method
  1. Clean, wash and soak the kala chana overnight in enough water. Next morning, drain and keep aside.
  2. Combine the kala chana with 2 cups of water and pressure cook for 4 to 5 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a kadhai and add the mustard seeds.
  5. 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.
  6. 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.
  7. Remove from the flame, add the lemon juice and mix well. Serve hot.

Variation:

  1. 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.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
Sundal has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Christmas – A Perfect Time to Celebrate

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email