Free recipe
சுண்டல் (Sundal), general method
Serves 4About 40 minutes
What to buy
Check your pantry first
Produce
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup dried pulse of your choice
- water for soaking and cooking
- 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
- Sort and rinse the pulses. Whole chickpeas, cowpeas, dried peas and field beans usually need 8 to 12 hours of soaking; refrigerate while soaking in a warm kitchen. Split dals need less time. Drain and rinse.
- Cover with fresh water and cook until tender but intact, following your cooker's instructions. Drain excess liquid. Different legumes and older pulses take different times.
- 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: Cook each variety separately. Keep cooked pulses refrigerated until the evening tempering. The stated time excludes soaking.
Allergens: 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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