Chana Dal Sundal Recipes
CHANA DAL SUNDAL
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors. A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling. (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year. Here you make it with a small split chickpea called chana dal, but is often made with large chickpeas or other legumes, like peanuts. Look for chana dal and (other dals) at any Indian grocery or online if you can't find it at the market.
Provided by David Tanis
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Simmer chana dal in a soup pot in abundant lightly salted water until soft but not mushy, about 15 minutes. (If using whole chickpeas, cook for 45 minutes.) Drain and spread out on a baking sheet to cool.
- In a large wide skillet, heat coconut oil over medium high heat. Add urad dal, chiles, mustard seeds and curry leaves. Let sizzle for a minute until seeds begin to pop, then add asafetida if using. Turn flame to low and add cooked chana dal and gently stir to coat. Add coconut and continue to stir until spices are well distributed. Check seasoning, adding salt and cayenne as desired.
- Transfer to serving bowl and garnish with cilantro sprigs. Serve warm.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 167 milligrams, Sugar 6 grams
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- Rinse 1 cup chana dal in water for a couple of times. Take the lentils in a bowl and add 1.5 cups hot boiling water. Cover and soak chana dal for an hour.
- Heat 2 tablespoons oil in another pan or kadai. Keep flame to a low and add 1 teaspoon mustard seeds and 1 teaspoon urad dal.
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- First, measure and keep all the ingredients ready. Then, soak chana dal in water for 2 to 3 hours. Rinse it well and drain the water. In a pan, roll boil 2 cups of water, then add the chana dal and required salt (addition of salt avoids overcooking). You can also pressure cook for 2 whistles in 1 cup of water
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- Sprinkle hing generously, add chana dal and a very little salt (we have already added while roll boiling).
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