Sundal recipe
South Indian sundal is a dish made with legumes, coconut, tempering spices & curry leaves. It is made during festivals to offer the deities.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- ½ cup chana or green gram (about 1.5 cups soaked)
- ½ to ¾ cup water (I use ½ cup)
- 1 ½ tbsp Ghee or oil
- ½ tsp mustard
- ½ tsp cumin / jeera
- 1 tsp urad dal (optional for flavor)
- 1 sprig curry leaves
- 1 to 2 red chilies broken
- ½ tsp ginger grated (optional)
- 2 pinches turmeric / haldi
- 1 Pinch hing / asofoetida
- salt as needed
- 2 tbsps coconut fresh grated
How to make the recipe
Preparation
- Add chana or green gram to a large pot and rinse them very well a few times.
- Pour fresh water and soak. If using chana soak overnight. If using green gram you can soak for 4 hours.
- Once they are soaked, drain the water and rinse them well.
- Add them to a pressure cooker or pot along with water. Pressure cook on a medium heat.
- If using chana then cook for 4 whistles. If using green gram cook for 2 whistles.
- When the pressure releases, open the lid and check. Chana or green gram should be soft cooked yet hold shape and not turn mushy.
Tempering sundal
- Heat a pan with ghee for seasoning. Add cumin, mustard and urad dal. Saute until the dal turns golden.
- Add curry leaves and red chilies. When the leaves turn crisp, add ginger and hing.
- Drain the excess water if any left. Add the chana/ green gram, turmeric and salt.
- Add coconut. Mix and switch off.
- Offer sundal as a naivedyam to the deities.
NUTRITION (estimation only)
Calories: 140kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 35mg | Calcium: 13mg | Iron: 2mg