Sundal
Veg
Vegan
Boiled legumes — chickpeas, black-eyed peas, or white peas — tossed in a dry tempering of mustard seeds, dried red chillies, curry leaves, grated coconut, and asafoetida. The iconic Navaratri offering and Marina Beach snack of Chennai, sold in paper cones by vendors along the world's second-longest urban beach. Each day of Navaratri features a different legume.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Andhra
Best for
Snacks
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | white chickpeas (kabuli chana) |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 pinch | asafoetida |
| 2 units | dried red chilies |
| 1 sprig | curry leaves |
| 1 cup | grated coconut |
| — | salt to taste |
| 1 tablespoon | lemon juice |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 Soak the white chickpeas in water overnight or for at least 8 hours.
- 2 Drain the soaked chickpeas and pressure cook them with enough water for 3-4 whistles or until soft.
- 3 Heat coconut oil in a pan over medium heat.
- 4 Add mustard seeds and let them splutter.
- 5 Add urad dal and fry until golden brown.
- 6 Add asafoetida, dried red chilies, and curry leaves, and sauté for a few seconds.
- 7 Add the cooked chickpeas to the pan and stir well.
- 8 Add grated coconut and salt, and mix thoroughly.
- 9 Cook for another 2-3 minutes, stirring occasionally.
- 10 Turn off the heat and add lemon juice and chopped coriander leaves.
- 11 Mix well and serve warm.
Tips
For a variation, you can add finely chopped green chilies for extra heat.