Sundal

Sundal

Source : Heat Oil And Temper With Red Chilies And Mustard Oil After It Stops Spluttering Add The Asafoetida Urad Dal And Curry Leave Saute Till The Dal Chang...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 30, 2026

Step:

  1. Heat oil and temper with red chilies and mustard oil. After it stops spluttering, add the asafoetida, urad dal and curry leave. Saute till the dal changes colour.

  2. Add the boiled chickpeas and salt and stir for a minute. Just before removing from the heat, add the grated coconut. Mix well and serve, garnished with coriander leaves.

Ingredients

  1. 1 cup white chickpeas, boiled
  2. 2 tsp. oil
  3. as needed few curry leaves
  4. 1 whole red chilli, broken
  5. 1/2 tsp. mustard seeds
  6. pinch asafoetida (hing)
  7. 1 tsp. urad dal (split black gram)
  8. 1-2 tbsp. fresh coconut, grated
  9. to taste salt
  10. as needed coriander leaves to garnish

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