This is a south Indian dish which is normally made as ‘prasadam’ i.e. an offering to the Gods. So you can imagine how good it has got to be! The sundals are made using bengal grams as well as chick peas. You can use either or both.

I had the opportunity to first taste it at a south Indian friend’s house and I enjoyed it for its crunchy (because of the fried lentil), herby, earthy flavours and of course its simplicity. I did not need to ask her for its recipe since I could easily make out all the ingredients from its taste. And when I tried it, I am glad that it did turn out pretty well. Though, I did make one small addition to it. I added a dash of lemon to give it a zing.

This recipe is perfect for an evening snack since it is packed with protein and iron (absolutely great for those doing gym). It is filling yet not heavy on the stomach. 

And talking no furtherhere is the recipe:

2 cups bengal grams (boiled)
2 tsp (or more if you like to have more crunch) white lentil (safeyd urad daal)
1 ½ tsp dry coriander powder 
1 tsp mustard seeds
2-3 whole red chillies (split in 2-3 pieces)
1 ½ tsp oil (for sautéing)
1 tbsp fresh coconut (grated)
7–8 curry leaves (washed and each leaf torn in two)
1 tbsp fresh coriander leaves (finely chopped)
1 pinch Asafoetida (optional)
Salt and chillies to taste
½ tsp lemon juice

Heat oil in a non stick pan and add chillies, mustard seeds and once they splutter, reduce the flame.

Remove the pan from the fire and add lentils and then place the pan again on fire on a medium flame. Once the lentil starts to turn golden, carefully add the curry leaves because they will splutter in the hot oil.

Immediately add the bengal grams, salt and chillies (since the dry chillies have been added, you need to check how much more heat you require) and coriander powder. Mix well and stir for 10 seconds.

Add grated coconut, lemon juice and coriander leaves. Mix them well. Your sundal is ready to be served.

Serves 4

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