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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
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
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 14 g
- Protein Content 14 g
- Saturated Fat Content 6 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g