Sundal is a South Indian stir fry dish which is prepared using legumes. Sundals are prepared using legumes like chickpeas, corn, peanuts, green gram etc. They are easy to cook and are very nutritious. Sundals are normally prepared during festivals like Navaratri, Vinayakar Chadurthi in South India.
I have prepared Channal sundal using white chickpeas and coconut. It can be had as a snack or as an accompaniment to any variety rice.
Ingredients (Serves 3 to 4)
| Soaking time – Overnight Preparation time – 5 mins Cooking time – 20 mins |
- Dry chickpeas – 1 cup, soaked overnight
- Coconut – 1/8 cup
- Coconut Oil – 1 tsp
- Mustard – 1 tsp
- Red chillies – 2, broken
- Split urad dal – 1 tsp
- Hing – 1/8 tsp
- Curry leaves – a sprig
- Salt – as needed
Steps
- Soak chickpeas overnight. Change the water and pressure cook for 4 to 5 whistles in enough water and salt.
- Drain the excess water and keep the cooked chickpeas aside.
- In a pan, add mustard and when it starts to splutter, add red chillies, urad dal, hing and curry leaves.
- Add the chickpeas and salt if needed. Mix well and sauté for a min.
- Add the grated coconut and give a stir.
- Switch off the flame and serve !!! It can be had as a snack or an accompaniment for any variety rice like tomato rice.
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