சுண்டல்

Ingredients

• 1 cup Chickpeas (dried)
• 3 tbsp Grated Coconut
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 Red Chili
• 1 sprig Curry Leaves
• pinch Asafoetida
• 2 tsp Oil

Instructions

1. 1

   Step 1: Soak 1 cup of dried chickpeas (kondakadalai) in a large bowl with ample water for at least 8 hours or overnight. This rehydrates the chickpeas, ensuring even cooking.

2. 2

   Step 2: Drain the soaked chickpeas and rinse them thoroughly under cold running water. This removes any impurities released during soaking.

3. 3

   Step 3: Transfer the rinsed chickpeas to a pressure cooker. Add enough fresh water to cover the chickpeas by about 2 inches, along with a pinch of salt. This helps season the chickpeas while they cook.

4. 4

   Step 4: Pressure cook the chickpeas on medium-high heat for 3-4 whistles, or until they are tender but not mushy. The cooking time may vary depending on the pressure cooker. Allow the pressure to release naturally.

5. 5

   Step 5: Once the pressure is released, carefully drain the cooked chickpeas using a colander. Reserve about ¼ cup of the cooking liquid; this can be added back later if the sundal seems too dry.

6. 6

   Step 6: Heat 2 teaspoons of oil (preferably gingelly/sesame oil or coconut oil) in a kadai or wide pan over medium heat. Ensure the oil is heated well before adding the mustard seeds.

7. 7

   Step 7: Add 1 teaspoon of mustard seeds to the hot oil. Wait for them to splutter and pop, indicating that they have released their flavor. This is a crucial step for the tempering (tadka).

8. 8

   Step 8: Add 1 teaspoon of urad dal (split black lentils) to the oil. Fry until the urad dal turns golden brown, releasing a nutty aroma. This adds a pleasant crunch and flavor to the sundal.

9. 9

   Step 9: Break 2 dried red chilies into smaller pieces and add them to the oil. Also, add a sprig of curry leaves and a pinch of asafoetida (hing). Fry for a few seconds until the curry leaves become crisp and fragrant, and the asafoetida releases its pungent aroma.

10. 10

    Step 10: Immediately add the drained, cooked chickpeas to the kadai. Add salt to taste, keeping in mind that you already added salt while pressure cooking.

11. 11

    Step 11: Toss the chickpeas well to coat them evenly with the tempered spices. Sauté for 2-3 minutes on medium heat, stirring frequently to prevent sticking. If the mixture seems dry, add a tablespoon or two of the reserved cooking liquid.

12. 12

    Step 12: Reduce the heat to low. Add 3 tablespoons of freshly grated coconut to the sundal.

13. 13

    Step 13: Mix gently to combine the coconut with the chickpeas and spices. Cook for another minute, allowing the coconut to warm through. Avoid overcooking, as the coconut can become dry.

14. 14

    Step 14: Remove the sundal from the heat and transfer it to a serving bowl. Serve warm or at room temperature. Sundal is best enjoyed fresh.

15. 15

    --- Chef Tips ---

16. 16

    Pro tip: For a richer flavor, add a tablespoon of grated ginger along with the curry leaves during tempering.

17. 17

    Pro tip: Adjust the amount of red chilies according to your spice preference. You can also use green chilies for a different flavor profile.

18. 18

    Pro tip: Ensure the chickpeas are cooked perfectly – tender but not mushy. Overcooked chickpeas will result in a less appealing texture.

19. 19

    Pro tip: To prevent the urad dal from burning, keep the heat at medium and stir frequently during tempering.

20. 20

    Pro tip: For a variation, try using different legumes like moong dal (green gram) or black-eyed peas (karamani).

History

Sundal has deep roots in Tamil Nadu's culinary heritage, particularly associated with temple offerings and festival celebrations. During Navaratri, each of the nine nights often features a different variety of sundal, prepared and shared amongst families and communities. The practice is especially prominent in regions like Madurai and Chennai, where grand Navaratri celebrations take place.

Why It’s Loved

Tamil people adore sundal for its healthy and satisfying nature, its customizable flavors, and its cultural significance. The combination of crunchy tempered spices, soft chickpeas, and sweet coconut creates a delightful textural and flavor contrast. It's also a quick and easy snack, perfect for any time of the day.