Sundal is a dish which is devoured in the Southern parts of India as a snack or an accompaniment to complement a sweet particularly on festive occasions!!
Most sundal dishes are made with different types of legumes which are high in protein. Legumes generally have no cholesterol, very low in fat and high in iron, potassium and magnesium
They are a good substitute for meat for vegetarians!!
It is a dish that is very popular on the beaches and on the roadside!!Most Legumes which are used to make sundal are to be soaked to cook effectively as they are dry and hard in texture!
Apart from preparing sundal varieties with the legumes, handful of the legumes can be soaked and pressure cooked to add to other gravies to obtain the wholesome goodness of the legume!
Ingredients to serve 4-6 people
1 Cup Chick Peas (Garbanzo beans)
2 Cups Water (to soak the chick peas)
2 Tsp Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
1 Red Chilli
A pinch of Asafoetida
2 Tsp Freshly Grated or Shredded Coconut
Few sprigs Curry leaves
1 Tsp Salt
Chick Peas Sundal
Preparation
Soak the Chick Peas for 4-5 hours or overnight
Drain the water and pressure cook the Chick Peas for 4-5 whistles
Heat the oil in a pan. Add the mustard seeds
When the mustard seeds crackle, add the urad dal, asafoetida, red chilli and curry leaves.
When the urad dal turns brown, add the cooked chick peasand sauté for about 2-3 minutes on a medium flame
Fold the freshly grated coconut and fry for about a minute or so
The sundal is ready to be served
Note: To add a big of Zing to the sundal, quarter of a teaspoon of red chilli powder or sambhar powder may be added!