Many South Indians must have heard about this salty evening snack called sundal. This is especially popular in the beaches of TamilNadu and Andhra. Considered a healthy and good evening snack, this is simply easy to prepare. Sundal is also prepared on the special occassion of Navrathri, where it is a ritual in India to offer Naivaidya to the goddess during the 9 days of the festival. This sundal is highly recommended by many tamilians who practice this ritual and also keep the traditon of Gollu at home ( a preparation where idols of gods and goddess is decorated in a staircase like structure and prayed during the navrathri). In southern coastal areas, coconut is basic ingredient in most of the cuisines be it daily food, snacks or breakfast. It is consumed in all ways be it coconut, milk, grated coconut or as paste.

A interesting fact is that coconut is though considered hard to digest by many people, it is highly good for skin and hair. Keralities swear by coconut and its evident of its benefits from their good skin and dark long thick hairs.
Ingredients:
Chick peas - 2 cups
Mustard seeds - 1/2 teaspoon
Cumin seeds (optional) - 1/2 teaspoon
Asafoetida (hing) - 1 pinch or 1/4 teaspoon
Curry leaves - 10-12 nos
Dry red chillies - 2-3 nos
Grated coconut or dessicated coconut - 1/2 cup
Salt - to taste.


Method:

1. Soak the yellow peas the previous night for about 6-8 hours. If you plan to make it for an evening snack, it is enough if you soak it that morning.
2. Drain all the water and pressure cook with a little salt and just enough water that they just reach the top of the peas.
3. Do not add too much that the peas drown in the water. This will render them mushy.
4. Switch off after 2 whistles and open after pressure is released.
5. In a kadai, add a spoon of coconut oil and when it is hot, add mustard, curry leaves and a dash of hing.
6. Immediately add the cooked yellow peas and a little salt.
7. Garnish with coconut and stir well for a minute.
8. Remove and serve hot as a evening snack or as neivaidyam on festive occassions.

Preparation Time: 20 minutes (excluding soaking time)
Cooking Time: 10 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestions: Serve hot with evening tea or coffee.


Variation:
A small variation can be done in sundal as it can noticed in marina beach where during the mango season, hawkers add finely chopped pieces of raw mango (kachchi ambi/ manga) to this sundal for a tangy taste.



Note:

• Sundal can be prepared with Dark Kabuli channa too.
• Sundal preparation vary from place to place as per taste. Like some people add chopped ginger to this and some avoid coconut since they find it hard to digest. This one is basic sundal prepared the same way by almost many people.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes