Crunchy Sundal

Filed Under (Breakfast, Savoury Snacks) by Indhu on 16-05-2009

Hey all,

Having a major writer’s block. It is not like I can rival J.K Rowling with my writing skills. (By the way, I have started reading Harry Potter… again… and sooo loving it! I can almost feel myself reaching for my (non-existent) wand at times to do spells :) ). I don’t like going to the recipe directly.. seems bleh. But that’s kinda what I am going to do today.

sundal

Sundal is a dry snack made with pulses and legumes. This is pretty famous in South India during Navarathiri - the 9 day festival. I remember my mother making 9 different kinds of sundal - one for each day. The one made with chickpeas is my favourite. It has a slight crunch from the chickpeas and coconut. The spices used are very minimal - just some mustard, urad dhal and asafoetida. This is a simple wholesome snack and we can get our protein fix from the chickpeas.

Ingredients

1. Chickpeas - 2 cups
2. Olive oil - 2 tsp
3. Mustard seeds - 1 tsp
4. Urad dhal - 2 tsp
5. Red chillies - 3 (Adjust according to your preference)
6. Salt - according to taste
7. Coconut (grated) - 1/4 cup
8. Curry leaves - 5-8
9. Asafoetida - a pinch

Recipe

1. Wash and soak the chickpeas overnight. Then pressure cook them for 2 whistles. You can also use canned chickpeas. In that case, proceed to step 2.
2. Add the oil to a pan and splutter mustard seeds. Add urad dhal and once they start turning light brown, add the red chillies.
3. Saute for around 30 seconds till the red chillies turn darker.
4. Add the curry leaves and asafoetida. Saute till the curry leaves become dry - around a minute.
5. Add the chickpeas and salt and mix everything. Let this cook for 3-4 minutes. Since the chickpeas have already been cooked, we only need to wait till everything is mixed well.
6. Add the coconut and saute for 2-3 minutes.
7. Adjust for taste and we are done.

Wasn’t that simple? This is one of the quickest dishes you can make and is very healthy. If you have the chickpeas ready (soaked and pressure-cooked or canned), this dish doesn’t take more than 10 minutes. So, off it goes to Mahimaa’s 15 minute cooking event. I am very eager to see the round up for that event … as I am sure all of you are. I am always looking for quick-fix recipes and the idea of getting dinner ready in 15 minutes is so enticing :) .

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I just realized that for a person with writer’s block, I have rambled on. Ah..well… if only self-control was easier :)

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