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Sundal

chefpreetz's picture
Soaked and boiled brown chickpeas, tempered with a classic South Indian mix of mustard seeds, urad dal and curry leaves.
Ingredients
  Brown dry chana/Brown chick peas 2 Cup (32 tbs), soaked and boiled in salted water
  Refined oil 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Urad dal 1 Teaspoon
  Dried red chili 2 , broken
  Asafoetida 1 Pinch
  Turmeric powder 1⁄2 Teaspoon
  Coriander seed powder 1 Teaspoon
  Salt To Taste
  Coconut 1⁄3 Cup (5.33 tbs), grated
  Coriander leaves 1 Tablespoon, finely chopped (optional)
Directions

MAKING
1. In a medium fry pan, heat oil.
2. Once hot, add mustard seeds and crackle.
3. Add urad dal and sauté for a few seconds till they turn golden brown in colour.
4. Add dried red chillies, asafoetida, turmeric powder and coriander powder and stir quickly.
5. Add boiled chana and salt (if required) and mix well till uniformly coated.
6. Cook on a medium flame for few minutes.
7. Top with coconut and mix well.

SERVING
8. Garnish with coriander(optional)and serve.

Recipe Summary

Cuisine: 
Tamil
Course: 
Snack
Taste: 
Savory
Method: 
Stir Fried
Restriction: 
Vegetarian
Interest: 
Everyday, Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4
Story
Navratri is a festival of pooja's, sweetmeats and prasad for us. For each day of Navratri, the goddess Durga is worshipped and served prasad in form of a "Sundal". Sundal can be made with a variety of chickpeas and I have used brown chickpeas. You may use any variety.
Subtitle: 
Chickpea Stir fry

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