The festival season is here and sundal reigns supreme in all homes as its Navrathri. This podi tossed sundal is my favorite. A masala powder is made by roasting chana dal and spices in sesame oil. The roasted spices is then ground to a powder. This powder is mixed with cooked chickpeas and tempered in oil. Do try this recipe for this season.
For the Masala Powder (Podi)
1 teaspoon Indian sesame oil
2 teaspoon coriander seeds
3 dried red chillies
1.5 tablespoon chana dal
For Tempering the Sundal
2 teaspoon Indian sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3 pieces dried red chillies
1.5 tablespoon curry leaves, finely chopped
1/4 teaspoon asafoetida
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup fresh shredded coconut
2 tablespoon coriander leaves, finely chopped
2 teaspoon lime juice
Cooking the chickpeas
Soak a cup of chickpea overnite in water. Drain the water and add it to a pressure cooker. Add 2 cups water and cook the chickpeas for 12 minutes. Ignore the number of whistles. Open after the pressure settles. Drain the chickpeas and set aside.
Now we will make a podi / powder.
Heat Idhayam sesame oil in a pan and add in the coriander seeds and the dry red chillies. Roast on a low flame until golden. Remove the roasted spices and set aside. In the same oil, add in the chana dal. Roast on a low flame till the chana dal is golden. Remove the chana dal. Grind everything to a dry powder. Set aside.
Tempering the sundal
Heat sesame oil in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Add in the finely chopped curry leaves. Let the mustard seeds crackle. Add in the asafoetida and saute for a few seconds.
Add in the cooked and drained chickpeas. Mix well to combine. Saute for a minute. Add in the salt, sugar and the powder. Mix well to combine. Add in the fresh shredded coconut. That little sugar nicely balances the savoury taste of the powder.
Finally add in the coriander leaves and lime juice. After adding the lime juice, do not cook. Switch off the flame immediately and mix well to combine. Cooking the lime / lemon juice makes it bitter. I like to add lime juice as the acidity gives a nice freshness in every bite of the sundal.
Keywords: podi potta sundal