Sundal recipe

Sure! Sundal is a popular South Indian dish made with legumes or lentils. It is usually prepared during festivals or as a snack. Here's a recipe for making sundal:

Ingredients:

- 1 cup dried chickpeas or any legume of your choice (soaked overnight and cooked until tender)

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon urad dal (split black gram)

- 1 teaspoon chana dal (split Bengal gram)

- 1-2 dried red chilies (broken into pieces)

- A pinch of asafoetida (hing)

- Curry leaves (a few)

- 1/2 teaspoon turmeric powder

- Salt to taste

- Grated coconut (optional)

- Fresh coriander leaves for garnish (optional)

- Lemon juice (optional)

Instructions:

1. Soak the chickpeas (or any legume) overnight in water. Drain the water and cook the chickpeas until tender. You can also use canned chickpeas, in which case, drain and rinse them before using.

2. Heat oil in a pan or kadai (Indian wok) on medium heat.

3. Add mustard seeds and let them splutter. Then add urad dal and chana dal and sauté until they turn golden brown.

4. Add dried red chilies, asafoetida, and curry leaves. Stir for a few seconds until the aroma is released.

5. Add the cooked chickpeas or legumes to the pan. Mix well.

6. Sprinkle turmeric powder and salt. Stir until the chickpeas are coated with the spices. Cook for 2-3 minutes.

7. If desired, you can add grated coconut at this stage and mix well.

8. Remove from heat and transfer the sundal to a serving dish.

9. Garnish with fresh coriander leaves and squeeze some lemon juice on top (optional).

Your sundal is ready to be served! Sundal is usually enjoyed as a snack or as a side dish with rice and sambar. It can also be served as prasadam (offering) during festivals.