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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
Prep Time
6
minutes
Cook Time
25
minutes
Total Time
31
minutes
Servings
3
Author
Swasthi
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:
140
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
19
mg
|
Sodium:
17
mg
|
Potassium:
172
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
168
IU
|
Vitamin C:
35
mg
|
Calcium:
13
mg
|
Iron:
2
mg