By Suprita Mitter
August 9, 2024
Sundal is a popular South Indian dish made with legumes and seasoned with spices. It’s commonly prepared during festivals such as Navratri and is also enjoyed as a snack or side dish.
1 cup chana dal (split chickpeas) 1 tbsp coconut oil 1 tsp mustard seeds 1 tsp urad dal (split black gram) 1 tsp chana dal (split chickpeas) 2-3 dried red chillies 1/4 tsp asafoetida 1/4 tsp turmeric powder 1/2 tsp grated coconut 1 tsp chopped coriander leaves 1 tbsp of lemon juice
Soak the chana dal or black-eyed peas in water for at least 2-3 hours or overnight. Drain and set aside.
In a pan, bring water to a boil and add the soaked dal. Cook the dal for 10-15 minutes.
Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, chana dal, and dried red chillies. Sauté until the dals turn golden brown. Add asafoetida and turmeric powder, and quickly stir.
Add the cooked dal to the pan and mix well. Cook for a few minutes. Add salt to taste.
Stir in the grated coconut if using. Garnish with chopped coriander leaves. Add lemon juice if desired for extra tanginess.
Serve the Sundal warm or at room temperature.