Free recipe
Peanut சுண்டல் (Sundal)
Serves 4About 40 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup raw shelled peanuts, skins on
- water for soaking
- 3 cups fresh cooking water
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 dried red chilli, broken
- 6 curry leaves
- a small pinch of asafoetida
- 1/4 cup grated coconut
- salt to taste
Method
- Rinse the peanuts and soak for 4 hours. Discard the soaking water.
- Cook in fresh water until a peanut crushes easily between a spoon and the side of the pot. Drain well.
- Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.
Tips: Use raw peanuts, not roasted or salted snack peanuts. Cooking time excludes soaking.
Allergens: Contains peanuts. Contains coconut. Compounded asafoetida may contain wheat; check the label.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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