Sundal or Chundal like we call it at home is nothing but stir fried legumes or lentils with spices. This is a healthy and wholesome dish and is a great snack for kids and adults. It is also one of the most important offerings during Navarathri. People make sundal using different kinds of legumes like Chickpeas, Peanuts, Moong Beans or lentils like Channa Dal, Split Yellow dal etc, everyday for the nine days during Dasara.
Most sundals require that the dried legumes be soaked for minimum 6 to 8 hours. But if you have forgotten to soak your legumes then this one is a life saver. This Lentil sundal does not require much soaking and can be made instantly. Make it as spicy as you like. The spicier the better. :) You can add a dash of lemon juice if you like. Though I personally don't like it.
What you’ll need
- Kadalai Paruppu/Channa Dal – 1 cup
- Scraped Fresh Coconut – 2 or 3 tbsp
- Green Chillies – 1 or 2, Slit
- Ginger – a small pieces, peeled and grated
- Turmeric Powder – ¼ tsp
- Salt to taste
- Coconut Oil – 1 tbsp
- Mustard Seeds – ½ tsp
- Asafoetida – a generous pinch
- Curry Leaves – 5 to 6 leaves, torn
- Wash and soak the channa dal in water for 30 mins.
- Drain the water, rinse again and add it to a pressure cooker.
- Add just enough water to cover the dal about ¾ cup.
- Add turmeric powder and pressure cook for 1 or 2 whistles.
- The dal should be cooked but not mushy.
- Once the pressure is released from the cooker, open and let the dal cool for a while.
- Heat a non stick kadai with oil.
- Temper with mustard seeds. Add asafoetida and curry leaves.
- Throw in the chopped chillies and ginger. Fry for few seconds.
- Next add the cooked dal, coconut and salt to taste. Mix well.
Healthy and wholesome sundal is ready.