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Sundal By Chef Pankaj Bhadouria
Sundal
Sundal is a festive dish that is made as an offering to the Gods. Chef Pankaj Bhadouria shares the recipe in detail.
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INGREDIENTS
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
PREPARATION
- 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.
1
- 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.
2
- Then add rock salt, 1 cup fresh grated coconut and saute.
3
- Sundal is ready to serve.
4
STEP BY STEP
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.
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