wellhealthorganic.com Sundal: Sundal, a stir-fried delicacy originating from Tamil Nadu, encompasses a variety of lentils, legumes, and grains. This particular rendition, Channa Sundal, features white chickpeas cooked with aromatic spices and a generous portion of freshly grated coconut, rendering it both vegan and nutritionally wholesome.
Sundal
- Preparation Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
- Cuisine: South Indian, Tamil Nadu
- Course: Side Dish, Snacks
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
For Cooking Channa:
- 1 cup dried white chickpeas (also known as chole or safed chana)
- 3 to 4 cups water (for pressure cooking)
Additional Sundal Ingredients:
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal (split skinned black gram)
- 1 pinch of asafoetida (hing)
- 2 dry red chilies (broken with seeds removed; alternatively, 1 to 2 chopped green chilies)
- 10 to 12 curry leaves
- 2 to 3 tablespoons freshly grated coconut
- Salt, as required
Also Read: Boondi Laddu
Instructions:
Preparation:
- Rinse the chickpeas and soak them overnight in sufficient water.
- Drain the soaked chickpeas, rinse them thoroughly, and pressure cook with 1 teaspoon salt and 3 to 4 cups water until tender.
- Cook using a stovetop pressure cooker or an Instant Pot until soft.
- Drain the cooked chickpeas and set aside.
Making Channa Sundal:
- Heat oil in a pan, add mustard seeds and urad dal, and sauté on low flame until the mustard seeds crackle and the dal turns golden brown.
- Quickly add curry leaves, red chilies, and asafoetida. Fry for 10 to 15 seconds until the curry leaves become crisp and the chilies change color.
- Incorporate the cooked chickpeas and salt, then stir and sauté for 3 to 4 minutes over low to medium heat.
- Turn off the heat and add the grated coconut. Mix well to combine.
- Serve the Channa Sundal as prasad or naivedyam.
Also Read: Maddur Vada
Notes:
- This sundal recipe serves as a versatile base, allowing for various legumes, lentils, and grains to be used.
- Canned chickpeas can be substituted for quicker preparation. Rinse them well and add to the tempering mixture. Sauté briefly before adding coconut.
- Adjust spice levels by using green chilies instead of dry red chilies, or opt for crushed or ground black pepper for a traditional twist.
- Choose from a variety of oils such as sunflower, peanut, coconut, or any neutral-flavored oil.
- For a gluten-free option, omit the asafoetida.
- Adjust serving size as needed by halving or doubling the recipe.