Sundal is a simple South Indian salad made with different legumes like White chickpeas, black chickpeas, white watana, green watan, green gram etc. It is a dry subzi made especially for Nav Rathri and given to the ladies and children who visit the Golu.
The dried grams are soaked in
water for around 6-8 hours and pressure cooked and tempered with mustard seeds,
urid dal, curry leaves and garnished with grated coconut and green chilli mix.
This can be served as a side dish or can be had as a snack item with chopped
onions, tomatoes on top of it.
Let us see how to cook the same.
Ingredients:
250 gms
Green peas dried.
Turmeric powder
Salt
2-3 tbsp
grated coconut
1 green
chilli
1 small
piece ginger chopped finely.
Tempering
1 tsp
mustard seeds
1 tsp urid dal
2-3 pieces
of red chilli
Curry leaves
A pinch of asafetida
1.
Wash and
soak the green peas for 6-8 hours.
2.
Cook them directly with turmeric powder and salt, drain the excess
water and keep aside. Ensure that it is not overcooked.
3.
Heat oil in a kadai, add mustard seeds, urid
dal, curry leaves, asafetida, red chilli when it is done add the cooked green
peas in it. Mix well.
4.
Pulse the green chilli, coconut and ginger and
mix with the green peas.
Serve hot.
Serves 3-4
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