Introduction
Sundal Recipe is made with Boiled chickpeas. This is a very simple yet delicious dish which is very famous in the streets of Tamil Nadu, South Part of India. Sundal Recipe is served as a prasadam, Offering to God and Goddess on the occasions of festivals, and special occasions.
It is also a popular snack made with boiled legumes, and tempered with mustard seeds, curry leaves and sprinkled fresh grated coconut. Sundal Recipe is a staple at South Indian temples and beach side stalls.
where is Sundal Sold?
Sundal is commonly sold:
- In street food stalls and traditional South Indian eateries.
- At festivals and religious gatherings, particularly during Navratri.
- At South Indian temples as a sacred offering.
- On the beaches of Tamil Nadu, especially Marina Beach in Chennai.
Preparation Details
- Preparation Time: 10 minutes
- Soaking Time: 6-8 hours (for dried legumes)
- Cooking Time: 15 minutes
- Total Time: 25 minutes (excluding soaking time)
- Servings: 4
Ingredients
Main Ingredients:
- 1 cup dried chickpeas (kabuli chana) or black chickpeas (kala chana)
- 2 cups water (for pressure cooking)
- 1/2 teaspoon salt (or to taste)
For Tempering:
- 1 tablespoon oil (coconut or any cooking oil)
- 1 teaspoon mustard seeds
- 1 dried red chili (broken into pieces)
- 1-2 green chilies (slit)
- 1 sprig curry leaves
- 1 teaspoon urad dal (split black gram)
- A pinch of hing (asafoetida)
Garnishing:
- 1/4 cup grated fresh coconut
- 1 tablespoon chopped coriander leaves
- 1 teaspoon lemon juice (optional)
Step-by-Step Instructions
Step 1: Soaking and Cooking Chickpeas
- Wash the dried chickpeas thoroughly and soak them in enough water for 6-8 hours or overnight.
- Drain the soaked chickpeas and transfer them to a pressure cooker with 2 cups of water and 1/2 teaspoon salt.
- Cook on a medium flame for 3-4 whistles or until the chickpeas are soft but not mushy.
- Once done, drain the excess water and keep the boiled chickpeas aside.
Step 2: Tempering
- Heat 1 tablespoon oil in a pan on medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon urad dal and fry until golden brown.
- Toss in 1 dried red chili (broken), 1-2 slit green chilies, and a sprig of curry leaves.
- Add a pinch of hing (asafoetida) and sauté for a few seconds.
Step 3: Mixing and Garnishing
- Add the boiled chickpeas to the pan and mix well with the tempering.
- Stir in 1/4 cup grated coconut and mix evenly.
- Cook for 1-2 minutes to blend flavors, then turn off the heat.
- Garnish with chopped coriander leaves and a dash of lemon juice (optional) for a tangy twist.
Step 4: Serving
Serve warm as a snack or as a side dish with meals. Sundal can be enjoyed on its own or paired with a hot cup of tea.
Nutrition Table (Per Serving)
| Nutrient | Amount |
| Calories | 120 |
| Protein | 6g |
| Carbohydrates | 18g |
| Fiber | 5g |
| Fat | 4g |
| Iron | 1.2mg |
| Calcium | 30mg |
Special Notes
- Legume Choices: Apart from chickpeas, you can make Sundal with green gram, black-eyed peas, or peanuts.
- Spice Levels: Adjust the number of green chilies according to your spice preference.
- Healthier Version: Skip the oil and use a non-stick pan for a low-fat version.
- Festival Offering: If preparing Sundal for puja, avoid adding onions and garlic.
Conclusion
Sundal Recipe is a easy to make, nutritious, flavour full South Indian snack that is loved by street food lovers. If you prepare Sundal Recipe for Prasadam on festivals, or a evening tea side snack. This dish never fails to intricate your taste buds.
Try this simple recipe and enjoy a taste of South India at home! And give us the comments how it was in taste.
