Sundal

Method

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   About Sundal: Sundal is a South Indian protein-rich snack made from boiled legumes tempered with mustard seeds, curry leaves and fresh coconut. It is the most popular Navratri offering and is sold outside temples across South India. Simple, healthy and addictive.

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   Choose the legume: Sundal can be made with chickpeas (kondakadalai), black chickpeas (kala chana), moong dal, white peas, rajma or corn. This recipe uses white chickpeas. Take 1.5 cups dried white chickpeas.

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   Soak overnight: Wash the chickpeas and soak in plenty of water overnight or for 8 hours. They will double in size. Drain completely.

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   Pressure cook: Place soaked chickpeas in a pressure cooker with 3 cups water and 1 tsp salt. Cook on high heat for 5-6 whistles until completely soft but still holding their shape. If using a regular pot boil for 60-90 minutes. Drain the cooked chickpeas and spread on a tray to cool — excess moisture makes the sundal wet.

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   Make the tempering: Heat 2 tbsp oil in a wide pan. Add 1 tsp mustard seeds and wait for them to pop. Add 1 tsp urad dal and fry until golden. Add 2-3 dried red chillies, 1 sprig curry leaves and a generous pinch of asafoetida.

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   Add green chilli and ginger: Add 2 green chillies finely chopped and 1 tsp ginger grated. Fry 30 seconds.

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   Add chickpeas: Add the cooked drained chickpeas to the pan. Toss well to coat with the tempering. Cook on medium heat for 3-4 minutes, stirring regularly.

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   Season: Add salt if needed. Add a squeeze of lemon juice and mix.

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   Add coconut: Add 4 tbsp fresh grated coconut and toss to combine. Cook on low heat for 1-2 minutes. The coconut should be mixed in but remain fresh and not cooked through.

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    Serve: Garnish with fresh coriander. Sundal is served at room temperature as a snack or offering. It is also an excellent healthy evening snack or lunchbox item. The combination of protein-rich chickpeas, coconut and fresh tempering makes it completely satisfying.