Pankaj Bhadouria
Sundal is a festive dish that is made as an offering to the Gods. Chef Pankaj Bhadouria shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
10 Min
Meal Type
others
Difficulty
MEDIUM
For Sundal
1/4 cup split chickpeas
1/4 cup split white lentils
4 dried red chillies
1-2 tbsp coriander seeds
3-4 tbsp oil
1/2 tbsp mustard seeds
4-5 curry leaves
1 cup boiled black chickpeas
4 tbsp sundal powder
rock salt to taste
1 cup fresh grated coconut
Dry roast 1/4 cup split chickpeas, 1/4 cup split white lentils, 4 dried red chillies, 1-2 tbsp coriander seeds in a pan. Grind them in a mixer to make a fine powder.
Heat 3-4 tbsp oil in a pan, add 1/2 tbsp mustard seeds, 4-5 curry leaves, 1 cup boiled black chickpeas, 4 tbsp sundal powder and sauté.
Then add rock salt, 1 cup fresh grated coconut and saute.
Sundal is ready to serve.
Sundal is a south Indian dish that’s made during festivals in the form of prasad. It is made with kale chane (Black Chickpeas), which are a great source of minerals like magnesium and potassium.
Chef gives this dish a twist by adding a masala powder made from dry roasted dals and spices and tempered with whole spices and freshly grated coconut.
This Kale Chana Ka Sundal is divinely tasty and nutritious.
