Sundal

Sundal

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

Chickpea 1 cup Chickpea
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
asafoetida 1 pinch Asafoetida
Red Chili 2 units Red Chili , dried
Curry Leaf 1 sprig Curry Leaf
Coconut 1 cup Coconut , grated
salt — Salt , to taste
lemon juice 1 tablespoon Lemon juice
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Soak the white chickpeas in water overnight or for at least 8 hours.
  2. 2 Drain the soaked chickpeas and pressure cook them with enough water for 3-4 whistles or until soft.
  3. 3 Heat coconut oil in a pan over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add urad dal and fry until golden brown.
  6. 6 Add asafoetida, dried red chilies, and curry leaves, and sauté for a few seconds.
  7. 7 Add the cooked chickpeas to the pan and stir well.
  8. 8 Add grated coconut and salt, and mix thoroughly.
  9. 9 Cook for another 2-3 minutes, stirring occasionally.
  10. 10 Turn off the heat and add lemon juice and chopped coriander leaves.
  11. 11 Mix well and serve warm.

Tips

For a variation, you can add finely chopped green chilies for extra heat.