During Navaratri, Sundal is a familiar offering in Tamil Nadu, particularly at Golu displays, where different legumes may be prepared on different days and shared as prasadam. The simple combination of tempered legumes, curry leaves, and fresh coconut makes it both festive and comforting.
Prep time: 10 mins + soaking | Cook time: 20 mins | Servings: 4
Ingredients
- 1 cup black chana chickpeas
- 1 tbsp coconut oil or vegetable oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 dried red chillies, broken
- 1 sprig curry leaves
- 1 pinch of asafoetida
- ¼ tsp salt, or to taste
- ¼ cup freshly grated coconut
Method
- Soak the black chana in plenty of water for 8 hours or overnight.
- Drain and rinse them well.
- Pressure-cook with fresh water and a little salt until tender but still holding their shape. Drain completely.
- Heat oil in a kadai.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until lightly golden.
- Add dried red chillies, curry leaves and asafoetida. Sauté for a few seconds.
- Add the cooked chickpeas and toss well.
- Cook for 3–5 minutes so the chickpeas absorb the tempering.
- Turn off the heat and mix in the grated coconut.
- Serve warm or at room temperature.