Sundal is a South Indian recipe – a general offering to the God during festivals. There are many variations in its preparations and all are equally tasty. The recipe below is a family favorite. 🙂 Can also be eaten for lunch and dinner by itself. It’s highly nutritious and is good in weight loss..so works great for a diet plan.
Kondai Kadalai (Chana / Chick Peas) – 1 cup
Oil – 1 tbsp
Mustard – ¾ tsp
Black Gram – 2 tsp
Red Chillies – 2 (broken)
Curry Leaves – from 2 twigs
Asafoetida – one pinch
Sambar Powder – 2 tsp
Grated Coconut – ¼ cup
Wash and soak Chana for 10 to 12 hours. Drain the water. Pressure cook with fresh water (just enough to immerse the Chana added with Salt) for 6 to 8 minutes in medium flame.
When the steam releases, drain the excess water from the Chana. Preserve the drained water. This water can be used for preparing Sambar, Kolambu etc.
Take Sambar powder and 2 tbsp of grated of grated Coconut in a mixer jar. Crush them for about 10 seconds.
Heat the Oil in pan. Add Mustard and allow it to crackle. Add Urad Dal and stir for few seconds. Add Curry Leaves and Red Chillies. Stir in low flame for 30 seconds.
Add the boiled Chana and the crushed Masala. Mix well, cover and simmer for a couple of minutes.
Add the remaining grated Coconut. Mix well.