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Sundal Recipe

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This recipe for Sundal is from Nancy's Go To Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200 gm dried chickpeas, soaked overnight, or 2 -15 oz cans, drained and rinsed
2 TB avocado oil
2 tsp black mustard seeds
2 Indian green chilis, jalepeños peppers, or Thai chiles, chopped
10-15 fresh curry leaves, chopped (or 20-30 dried curry leaves, crumbled)
½ tsp urad dal
¼ tsp asafoetida
½ cup/75 gm finely diced onion
1½ tsp salt
3 TB fresh or frozen coconut, or dry unsweetened shredded coconut
1 TB lemon juice
Directions:
Directions:
If using dried chickpeas, combine them with 3 cups of water in a pressure cooker and cook until just done - about 7 minutes, quickly releasing the pressure after 5 minutes. The beans should still be a bit crunchy.

Heat a medium plan over medium-high heat. When hot, add the oil and mustard seeds. When the seeds pop, turn down the heat to medium and add the chiles, curry leaves, urad dal and asafoetida. Cook until urad dal turns light golden brown, 1 minutes.

Add the onions and cook, stirring until soft 5-6 minutes.

Add the chickpeas and salt. Mix well and cook for 2-3 minutes until heated through. Do not overcook or chickpeas will get mushy.

Remove from the heat, add coconut and lemon juice. Mix well. Serve hot.
Number Of Servings:
Number Of Servings:
4 servings as a side

 

 

 

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