Sundal also known as Chundal in my house can be eaten for lunch as well as an evening tiffin item. Down south people eat the sundal as an evening snack during tea time. Hawkers sell Sundal at the
Kabuli Chana (Kabuli kadalai) - 250 grams
Soda bi-carbonate- a pinch
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish
Soak the Kabuli chana in water overnight with a pinch of soda bi-carbonate. Kabuli chana doesn’t cook easily, hence adding in soda bicarbonate while soaking ensures that the chana will not be hard. In the morning rinse out well, add some turmeric powder and a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana has been boiled as it contains a lot of nutrients. Keep the boiled chana aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Kabuli chana and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Chappati or Rice.
Tips : The soda bi-carbonate is used in this recipe as Kabuli chana doesn’t cook fast, but if you want, you can avoid it.