The Sundal ( pronounced like the SUN in Sunol..if that makes sense !) is traditionally made in the Tamil cuisine and is a very popular dish that can be a snack, a dry curry that is part of a meal and most importantly a festive offering loved by all. We make curries that do not typically look like the Tikka Masala or Saag Paneer or the Chickpea curry called Chole. Our curries are spelt Kari and are more like a stirfry. It is also known as Poriyal or Karamdhu, etc. depending on the region of Tamil Nadu one is from.
We make sundal without fail as part of our festive feasts. Pretty much any whole bean – white/brown chickpeas, green mung bean, dry green peas, yellow peas, brown whole lentils, green whole lentils, navy beans and a whole array of whole beans native to the land or split lentils like yellow mung dal, chana dal, etc.,can be used. The seasoning can be as minimal as possible or elaborate. Every bean/lentil salad pairs beautifully with a type of seasoning although this is not a hard and fast rule!
The Indian festive season is upon us and the feasting has begun, pandemic or not ! These festivals give us hope for good days, they are means to offer our gratitude to every component of this life that we live and an opportunity to get together with family and celebrate life, love, peace and prosperity. But one never needs a reason to make sundal, make it any day of the week and enjoy….because we can and it is totally worth it !
I soaked brown chickpeas overnight and cooked it in my Instant Pot the following morning. But one can use canned regular chickpeas as well. If using any other beans or lentils, soak and cook it like how you usually do and then use it to make this sundal.
|Prep Time : Soaking the whole bean 8 hours |
Soaking split lentils : 45 minutes
|Cook Time : Whole Bean 35 minutes in an electric pressure cooker|
Split lentil : 5 minutes pressure cook time
Making sundal : 5 minutes
|Spice Level : 🌶🌶||Ease Level : 😃|
|Serves : 4||Snack/Appetizer|
Recipe : Brown Chickpea Sundal
- Cooked Brown Chickpeas : 2 cups ( 3/4 to a cup of dry beans soaked overnight yields 2 cups)
- Coconut oil or any oil of choice
- Black mustard seeds : 1 teaspoon
- Cumin seeds – 1/4 teaspoon
- Curry leaves – 4 or 5
- Asafetida – 1/8 teaspoon or use 1/4 teaspoon grated ginger
- Kari Podi / Home Spice Blend – 1 tablespoon or to taste
- Grated coconut / Desiccated coconut – 2 tablespoon or taste
- I would highly recommend using a stainless steel or cast iron skillet for this recipe.
- Heat it on medium high and add the coconut oil.
- Once hot, add the mustard seeds, let crackle.
- Next add the cumin seeds and curry leaves.
- Now add the grated coconut and the spice powder – Kari podi, saute for a minute, let the coconut slightly crisp if you like that texture.
- Add the cooked chickpeas and enough salt and toss well together.
- After a minute, remove from heat and serve warm.
- If you like, garnish with some chopped cilantro..completely optional.
- Stays good when stored in the refrigerator for upto 2 days.
- Eat it as is or with some rice or quinoa.
My mom makes mean Sundals……with flavorings ranging from grated raw mango to a paste made from green chili and coconut..I will upload the other variants as we move into this festive season. Every single one is beyond yum and I hope you’ll love it as much as we do ! Thank you for stopping by !