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Tamilnadu · Lunch

Sundal (சுண்டல்)

Traditional 6. Sundal recipe

🧺 Ingredients

• 1.5 cups white chickpeas (kadalai) OR black chickpeas (konda kadalai) OR any other legume, soaked 8 hours
• 2 tbsp sesame oil (gingelly oil)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 2 dried red chilies, broken
• 10 curry leaves
• ¼ tsp asafoetida (hing)
• ¼ tsp turmeric powder
• ¾ tsp salt
• 4 tbsp fresh coconut, grated
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped
• 1 green chili, minced (optional)

👩‍🍳 How to make Sundal

1. Drain soaked chickpeas.
2. Pressure cook with 3 cups water for 5–6 whistles on medium heat until completely tender — they should crush easily between fingers.
3. Drain cooked chickpeas thoroughly.
4. A small amount of moisture is fine but they should not be waterlogged.
5. Heat 2 tbsp sesame oil in a kadai over high heat.
6. Add mustard seeds — crackle 20 seconds.
7. Add urad dal — fry 30 seconds until golden.
8. Add broken red chilies — fry 10 seconds.
9. Add curry leaves and asafoetida — sizzle 10 seconds.
10. Reduce to medium heat.
11. Add turmeric — stir 5 seconds.
12. Add cooked, drained chickpeas.
13. Add salt.
14. Toss well to coat all chickpeas in the golden tempering.
15. Stir-fry on medium heat for 3–4 minutes — the chickpeas should heat through and absorb the tempering flavors.
16. A few chickpeas will split slightly — this is fine.
17. The sundal should be dry (no liquid).
18. Add grated coconut.
19. Toss for 30 seconds on low heat.
20. Add lemon juice and coriander.
21. Remove from heat.
22. Taste for salt.
23. Serve as a side dish with rice, or as a standalone snack in bowls.

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