Sundal Recipe
Soaked and boiled brown chickpeas, tempered with a classic South Indian mix of mustard seeds, urad dal and curry leaves.
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinServings4
Ingredients
| Brown chana/ Brown chick peas- 2 cups, soaked and boiled in salted water | ||
| Refined oil- 1 tablespoon | ||
| Mustard seeds | 1 Teaspoon | |
| Urad dal | 1 Teaspoon | |
| Red chilli | 1 , broken | |
| Asafoetida powder- a pinch | ||
| Turmeric powder | 1/2 Teaspoon | |
| Coriander seed powder- 1 teaspoon | ||
| Salt | 1 To taste | |
| Coconut | 1/3 Cup (16 tbs), grated | |
| Coriander leaves | 1 Tablespoon, finely chopped | |
Directions
MAKING
1. In a medium fry pan, heat oil.
2. Once hot, add mustard seeds and crackle.
3. Add urad dal and sauté for a few seconds till they turn golden brown in colour.
4. Add dried red chillies, asafoetida, turmeric powder and coriander powder and stir quickly.
5. Add boiled chana and salt (if required) and mix well till uniformly coated.
6. Cook on a medium flame for few minutes.
7. Top with coconut and mix well.
SERVING
8. Garnish with coriander(optional)and serve.
1. In a medium fry pan, heat oil.
2. Once hot, add mustard seeds and crackle.
3. Add urad dal and sauté for a few seconds till they turn golden brown in colour.
4. Add dried red chillies, asafoetida, turmeric powder and coriander powder and stir quickly.
5. Add boiled chana and salt (if required) and mix well till uniformly coated.
6. Cook on a medium flame for few minutes.
7. Top with coconut and mix well.
SERVING
8. Garnish with coriander(optional)and serve.
Chef
