Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.
250 gms Kabuli Chana
8 green chillies finely chopped
1 dry red chilly broken into two
2 sprigs curry leaves
2 tbsps oil
1 tsp mustard
1/4 tsp Hing/Asafoetida
5 tbsps grated coconut
4 tbsps finely chopped coriander leaves
Juice of one small lemon
Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.