Sundal finds its way in the South Indian cuisine as a common prasadam, offered to Gods, especially in most temples. It’s easy to make, very delectable and filling, so it’s an ideal snack. It’s full of proteins and minerals, high on fibre, good for the bones. Some findings show that they are good for the heart and decrease cholesterol and sugar levels.
The sundal can be made with a variety of dried beans, like mochai or broad beans, peas green, chickpeas or garbanzo beans or konda kadalai or chana, Lobia or black eyed peas and so on. Most dried beans can be made to sundal.
Recipe taken from Cook and see part – 2.
Ingredients
- Chick peas 1 cup (soaked for 8 hours)
- Grated coconut ¼ cup,
- Oil 2 teaspoons,
- Green chillies 2 chopped,
- Red chillies 2,
- Asafoetida ¼ teaspoon,
- Mustard 1 teaspoon,
- Curry leaves few,
- Coriander leaves for garnish ( chopped ) 2 tablespoons,
- Salt to taste.
Method
- Pressure cook the beans to soft in a pressure cooker
- In a pan, heat oil, add mustard, as it pops, add green chillies, red chillies, asafoetida, curry leaves.
- Add the beans and give stir.
- Add salt and grated coconut and mix well. Garnish with coriander leaves.
- Delicious Sundal is ready.
Note
- The coconut gratings can be avoided if they are not liked.
- Juice of lemon could be drizzled over the sundal after they are done, for a tangy taste.