Name: A Quick and Easy Sundal Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Indian
Ingredients: 1 1/2 tbsp coconut oil; 1 tsp black mustard seeds; 1/2 tsp cumin seeds; 1 tsp white split urad dal lentils; 20 fresh or frozen curry leaves; 3 dried Kashmiri chillies, torn into three pieces each; 400g (1 1/2 cups) cooked chickpeas; 1/2 tsp ground turmeric; 1/2 tsp asafoetida; 1 tbsp grated ginger; 4 tbsp fresh grated coconut; Salt and freshly ground black pepper to taste; Juice of one lemon or lime; 1 red sprur chilli, thinly sliced

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Sundal is a light and tasty chaat you’ve got to try soon!

Sundal is really good and usually eaten by hand as a snack. This might seem odd but it really is the best way to enjoy a good sundal. Go ahead and use a spoon if you like though.

Step by step photographs.

Get all your ingredients ready and prepared before you start. This is a quick dish so having everything ready will help.

Heating the coconut oil over a high heat in a wok.

Heat the coconut oil over a high heat until it begins to glisten.

Adding the mustard seeds, urad dal and cumin to the pan.

Add the mustard seeds and when they begin to crackle, stir in the urad dal. Brown it some and then reduce the heat to medium and add the cumin seeds.

Adding the curry leaves and dry chillies to the pan along with the grated ginger, grated coconut and asafoetida and turmeric.

Add the curry leaves and chillies and stir them around in the hot oil for about 30 seconds. Then stir in the ground turmeric and asafoetida followed by the grated ginger and coconut. Stir well to combine.

Add the chickpeas to the pan and stir them into the base ingredients to coat.

The chickpeas coated in the base ingredients.

Once stirred, the chickpeas should be coated with the other ingredients.

To finish, stirring in the salt, lime juice and spur chillies.

Season with salt and pepper to taste and add the lime juice. Stir in the sliced red chilli. Plate it up and snack!

Homemade sundal in wooden serving bowls.

This chaat is so easy and delicious.

Enjoy. These are best eaten by hand but you can also use a spoon.

Yield: 6

A Quick and Easy Sundal Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 1/2 tbsp coconut oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp white split urad dal lentils
20 fresh or frozen curry leaves
3 dried Kashmiri chillies, torn into three pieces each
400g (1 1/2 cups) cooked chickpeas
1/2 tsp ground turmeric
1/2 tsp asafoetida
1 tbsp grated ginger
4 tbsp fresh grated coconut
Salt and freshly ground black pepper to taste
Juice of one lemon or lime
1 red sprur chilli, thinly sliced

Instructions

Heat the coconut oil over a high heat until it begins to glisten.
Add the mustard seeds and when they begin to crackle, stir in the urad dal. Brown it some and then reduce the heat to medium and add the cumin seeds.
Add the curry leaves and chillies and stir them around in the hot oil for about 30 seconds.
Then stir in the ground turmeric and asafoetida followed by the grated ginger and coconut.
Stir well to combine. Add the chickpeas to the pan and stir them into the base ingredients to coat. The chickpeas should be coated with the other ingredients.
Season with salt and pepper to taste and add the lime juice. Stir in the sliced red chilli.