The ubiquitous south Indian sundal – made with peanuts, chickpeas, black-eyed beans, kidney beans.. you name it. For many, this will bring back memories of home. Sundal makes itself seen everywhere from beaches to temples and puja rooms in homes across South India. I made this dish for a recent tea I hosted (Gosh that sounds so fancy… but really, it was just us girls getting together!) and was great alternative to the usual fried goodie that makes its appearance with chai.
This also is a great source of nutrients and makes and easy quick snack if you use black chana/ garbanzo beans or any other high protein bean or lentil.
Next time you’re in madras, head to the beach, and look out for the vendors shouting out “ Thanga mangaaaa Soooondalll”!
This is my entry for the ongoing My Legume Love Affair 23 hosted by Susan of The Well-Seasoned Cook. This marks the first entry from me to any foodie blog event! Yipee yay for that!
Masala Chickpea Sundal
What you need:
Garbanzo Beans/ Chana – 1 ½ cans or 1 cup if using dried
2 Whole Red Chilies
1-½ tablespoons Oil
1/4 teaspoon Mustard
1 teaspoon Urad Dal
Salt to taste
Curry leaves – 6 to 7 leaves
Half a Lemon
Green Mango – chopped fine or grated on the large side of a box grater
Coriander Leaves – chop fine
3 Green chilies
¼ inch Ginger
1 tablespoon Grated fresh Coconut
Getting down to business:
If you’re using dried garbanzo beans, soak the beans overnight and pressure cook till cooked. (I would do one whistle and then 10 minutes on medium low heat.) Once cooked, drain and keep aside.
Coarsely grind all the ingredients for the masala. Keep aside.
Heat oil and add in mustard. Once it starts spluttering, add in the urad dal. As the dal starts changing color follow with the curry leaves and red chilies. Don’t let the red chilies burn or turn black!
Next, add in the ground masala. Sauté for a minute. Throw in the cooked chana and the salt. Stir for a minute or two. Remove from the fire and give the whole thing a squeeze of lemon.
Transfer to a serving bowl an top with the mango and coriander leaves. This sundal tastes great at room temperature and doesn’t need to be served hot, so feel free to make ahead and relax!
If you would like to go really authentic, serve the sundal in newspaper cones just like at Marina beach in Madras, the motherland of all kinds of Sundal!
Lots of love
Recipe courtesy Mallika Badrinath