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Monday, September 1, 2014


Sundal is a South Indian snack made out of Beans , Peas , Chick peas ... sprouts recipe… ti try this soon….yummy….and healthy too…

  • 1 cup (abt 180 grams) Bengal Gram ?Kabuli Chena or Black Gram dal (Black Chickpeas)
  • Pinch of Turmeric,
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal (skinned and split Black gram lentils)
  • 1-2 Dried Red Chilli
  • Few sprigs of Curry leaves, torn
  • Pinch of Asafoetida
  • Salt to taste
  • Fresh Coconut (grated) 2-4 Tbsp -Optional

    Optional additions
  • 1 Green Chilli, or to taste, see Tips
  • Ground Pepper to taste, see Tips
  • Lemon Juice, freshly squeezed, to taste, see Tips
Soak the kabuli chena  for min   6 hours. If using a pressure cooker, soaking speeds up the cooking process considerably. 

2       pressure cook this with just enough water to cover       the lentils along with turmeric

      You would need to cook it for just one whistle or about    6-8 minutes (esp. if you have soaked it). Otherwise cook for 2 whistles (or abt 10 min).

      Heat some  oil abt 1-2 tsp. in a pan  Add the mustard seeds and when they stop popping, add the lentil, chili and asafoetida.Dry Chillies,Urad wash

    Add the coconut and curry leaves.

    Add the drained lentil along with salt and pepper. Toss until combined.

7.Remove from heat and then add some lemon juice if using.

1. Green Chilli: Depending on the level of heat you like, you can increase the amount or simply skip using chillies. For the sake of flavor, I added 1 dried red chilli. We do not prefer heat in our food, hence I prefer this way.

2. Coconut: My mother never included coconut in our meals hence she makes this without it. But for added flavor I add 2 generous tbsp of coconut. I would recommend using fresh coconut, but frozen (and thawed) coconut works well too. If on diet restriction (or on a diabetic diet), simply skip using any.

3. Pepper: Traditionally this is not used in a sundal, but I add freshly ground pepper to any preparation that involves turmeric. Its optional.

4. Lemon: I don't remember my mother adding lemon juice to this, but I do add a little bit of citrus to my lentil preparations to help our body absorb the iron from the lentils. Its optional.