Free recipe
Sweet சுண்டல் (Sundal)
Serves 4About 35 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Dairy
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup dried green gram or black-eyed peas
- water for soaking and cooking
- 1/2 cup powdered jaggery
- 1/4 cup water for syrup
- 1/4 cup grated coconut
- 1/4 tsp cardamom
- 1 tsp ghee
- a pinch of salt
Method
- Soak and cook the chosen pulse until tender, using its own sundal method. Drain.
- Dissolve the jaggery in 1/4 cup water and strain. Simmer the syrup for 2 minutes.
- Add the cooked pulses, salt and ghee. Fold gently on low heat until the syrup coats them. Finish with coconut and cardamom.
Tips: This sweet variation uses no mustard or chilli. Taste the jaggery before adding all of it.
Allergens: Contains milk (ghee), coconut.
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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