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Ganesh Chaturthi Special: Sundal recipe

Find out about how sundal is made.

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Written By: Agencies | Updated : September 26, 2013 5:27 PM IST

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sundalFrom beaches and parks to temples, sundal is ubiquitous in south india, especially Tamil Nadu! 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.

Soaking Time: 8 Hours
Preparation Time:
Cooking Time:
Makes 4 servings

Ingredients

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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
  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 saut 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 cup coconut milk to the sundal and toss well. Serve hot with fried papad and pickle.

Here is the original recipe source: Sundal recipe by Tarla Dalal

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