Sundal: A Taste of Tamil Nadu's Channa Sensation

wellhealthorganic.com Sundal: Sundal, a stir-fried delicacy originating from Tamil Nadu, encompasses a variety of lentils, legumes, and grains. This particular rendition, Channa Sundal, features white chickpeas cooked with aromatic spices and a generous portion of freshly grated coconut, rendering it both vegan and nutritionally wholesome.

Sundal

• Preparation Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes
• Cuisine: South Indian, Tamil Nadu
• Course: Side Dish, Snacks
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

For Cooking Channa:

1. 1 cup dried white chickpeas (also known as chole or safed chana)
2. 3 to 4 cups water (for pressure cooking)

Additional Sundal Ingredients:

1. 2 tablespoons oil
2. 1 teaspoon black mustard seeds
3. 1 teaspoon urad dal (split skinned black gram)
4. 1 pinch of asafoetida (hing)
5. 2 dry red chilies (broken with seeds removed; alternatively, 1 to 2 chopped green chilies)
6. 10 to 12 curry leaves
7. 2 to 3 tablespoons freshly grated coconut
8. Salt, as required

Also Read: Boondi Laddu

Instructions:

Preparation:

1. Rinse the chickpeas and soak them overnight in sufficient water.
2. Drain the soaked chickpeas, rinse them thoroughly, and pressure cook with 1 teaspoon salt and 3 to 4 cups water until tender.
3. Cook using a stovetop pressure cooker or an Instant Pot until soft.
4. Drain the cooked chickpeas and set aside.

Making Channa Sundal:

1. Heat oil in a pan, add mustard seeds and urad dal, and sauté on low flame until the mustard seeds crackle and the dal turns golden brown.
2. Quickly add curry leaves, red chilies, and asafoetida. Fry for 10 to 15 seconds until the curry leaves become crisp and the chilies change color.
3. Incorporate the cooked chickpeas and salt, then stir and sauté for 3 to 4 minutes over low to medium heat.
4. Turn off the heat and add the grated coconut. Mix well to combine.
5. Serve the Channa Sundal as prasad or naivedyam.

Also Read: Maddur Vada

Notes:

• This sundal recipe serves as a versatile base, allowing for various legumes, lentils, and grains to be used.
• Canned chickpeas can be substituted for quicker preparation. Rinse them well and add to the tempering mixture. Sauté briefly before adding coconut.
• Adjust spice levels by using green chilies instead of dry red chilies, or opt for crushed or ground black pepper for a traditional twist.
• Choose from a variety of oils such as sunflower, peanut, coconut, or any neutral-flavored oil.
• For a gluten-free option, omit the asafoetida.
• Adjust serving size as needed by halving or doubling the recipe.