Sundal – a delicious recipe with chickpeas, water, cooking oil, black lentils, mustard seeds, red chile peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the chickpeas into a large container and cover with several inches of cool water; allow to soak for 8 hours or overnight. Drain.
2
Combine the chickpeas and 3 cups water in a large pot over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. Drain.
3
Heat the oil in a skillet over medium heat. Fry the urad dal, mustard seeds, and dried red chile peppers in the hot oil. When the seeds begin to splutter, add the chickpeas, green chile peppers, mango, coconut, curry leaves, and asafoetida powder; season with salt. Mix well and cook until completely heated, 2 to 3 minutes. Remove from heat and add the lemon juice. Serve warm or at room temperature.
156
kcal
Calories
5
g
Fat
22
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup dried chickpeas, 3 cups water, 1 tablespoon cooking oil, 1 teaspoon skinned split black lentils (urad dal), and more.
Yes, Sundal falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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