Sundal is a very festive snack that originates from the Tamilnadu cuisine. However it has gained popularity all over, south India these days and is made from different beans like pattani (dried green peas), red beans, garbanzo and even peanuts. It is mainly made as an offering to the gods on religious days and served as part of prasadam.
Prep time: 10-15 mins excluding cooking time of the chana
Black chana: 1/2 cup (soaked and cooked in turmeric powder, chilli powder and salt)
* We usually keep aside some black chana for this while making Kadala curry.
Grated coconut: 1/4 cup
Dried red chillies: 3-4
Hing/Asofoetida: a pinch
Curry leaves: one sprig
Urad dal: 2 teaspoons
Mustard seeds: 1 teaspoon
Oil : 1 tablespoon
Heat the oil in a pan. Splutter the mustard seeds, add dried red chillies, urad dal, and curry leaves. Sprinkle some hing. Add the grated coconut and stir for 2 mins. Now add the boiled chana. You could adjust the salt and spice. Saute for about 10 mins. Turn off the heat. Sundal is ready to be served.