Sundal is a delicious Southern Indian street food served in parks and temples. You can make it with any legume, but it’s most commonly made with chickpeas. Here, cookbook author Anupy Singla uses a split and skinned chickpea called chana dal. She loves making this dish for her kids as an afterschool treat to eat hot at home or cold in the car on the way to soccer practice. For extra sweetness, add ½ cup grated green mango or papaya with the coconut.
See also Chickpea Dal
- 2 cups chana dal (split and skinned chickpeas), picked over and washed
- 2 tbsp coconut or peanut oil
- ¾ tsp mustard seeds
- ½ tsp hing or asafoetida
- 2 tsp duhli urad dal (split and skinned creamy white dal), rinsed
- 4 whole dried red chiles, broken into pieces
- 12 curry leaves
- 1 tsp whole coriander seeds, slightly crushed
- 1–4 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
- ½ cup unsweetened fresh or dried, grated or shredded coconut
- 2 tsp salt
- Juice of ½ lemon
- 2 tbsp fresh cilantro, chopped
In a large pot over medium-high heat, bring chana dal and 6 cups water to a boil.
Reduce heat to a simmer; cook until soft, 10–15 minutes.
In a large, shallow pan over medium-high heat, warm oil.
Add mustard seeds and hing, and cook until the seeds start to pop, just under a minute.
Add duhli urad dal and cook until slightly brown, 30 seconds.
Add red chiles, curry leaves, and coriander seeds; cook, stirring, until the leaves wilt.
Add the chana dal, fresh chiles, coconut, and salt.
Cook 3 minutes, stirring.
Turn off heat; add lemon juice and cilantro, and mix well.
Serve hot or cold.
See also Yellow Lentil Dal
- Serving Size: 6
- Calories: 322
- Fat Content: 11 g
- Fiber Content: 14 g
- Protein Content: 14 g
- Saturated Fat Content: 6 g