Happy Navaratri dear readers!! Festivals make me very happy and I am proud to be a blogger for trying different recipes during each occasion. Though I celebrate only Christmas and Easter at home, the blogging world has introduced too many festivals. I have already posted many Navaratri Special recipes and today I am sharing yet another sundal recipe. This recipe is very close to my heart and it reminds me of my Chennai hostel life. Bajji, Sudal, Fish Fry and Kwality Walls ice-cream carts from Marina beach brings so many nostalgic memories. Let us move on to the recipe:
Ingredients:White Peas - 1 Cup(dried variety)
Mango(grated) - 1/4 Cup + 1 tblsp
Coconut - 1/4 Cup
Chilli Powder - 1/2 tsp
Salt - as required
Coriander leaves - 1 tblsp(finely chopped)
Lemon - a generous squeeze(optional)
To Temper:
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few(optional)
Asafoetida - a generous pinch
Method:
1. Soak the white peas overnight or for a minimum of 8 hours. Then pressure cook it with enough water and salt for 3 whistles. When the pressure releases, strain the peas from the water and keep it aside.
2. Meanwhile, grate the mango and keep it ready. In a pan, temper it with the items under 'To Temper'.
3. Now add the cooked peas, chilli powder and salt. Mix it all together. Then add the grated mango and coconut, stir it for 2 to 3 mins.
4. Finally, squeeze the lemon and garnish with coriander leaves. Switch off the flame.
Serve when it is hot. Add extra mango while serving.
- You can also add grated carrot and finely chopped onion after tempering. The onion should be crunchy and make sure not to overcook while stirring.
- Red chilli powder can be replaced with dry red chilli.
- You can also add a tsp of crushed ginger for better flavour. It also helps in digestion.
- You can skip the lemon if you don't prefer it.
Happy's Cook - Divya
That sundal looks so tempting to dig into...yum
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