Brown Chickpeas Sundal

I used to eat sundal as a evening snack once every month or every fortnight. I always add ginger and green chillies in the sundal. This time, for a change, I added roasted powders and tamarind pulp. In one of my files of recipe collection, I found a recipe which instructed adding tamarind pulp in the sundal.

Ingredients:
Brown chickpeas - 1 cup
Whole red chilli - 3 (or as per taste)
Coriander seeds - 2 tsp.
Cumin seeds - 1/2 tsp.
Tamarind pulp - 2 tbsp. (or as per taste)
Asafoetida - a pinch
Turmeric powder - 1/4 tsp.
Salt (to taste)
Mustard seeds - 1/2 tsp.
Urad dal/black gram - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Powdered jaggery - 1 tbsp. (or as per taste)
Oil
Grated coconut - 2 tbsp.

Method:
Soak chickpeas for 8 hours. Pressure cook the chickpeas in fresh water, required salt and turmeric powder. Cool and drain the water. Keep the chickpeas aside.
Heat a little oil and fry the red chillies, coriander seeds and cumin seeds each individually.
Cool and powder them.
Heat oil and add mustard + cumin seeds and black gram. When the mustard crackles, add asafoetida, curry leaves and powdered spices. Sauté for a minute. Pour the tamarind pulp and mix with the spices. After 2 minutes, add the chick peas. Sprinkle grated coconut and powdered jaggery. Mix well. Enjoy.

Note:
Adding jaggery is optional.

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Fresh Pigeon Peas Sundal

Ingredients:
Fresh pigeon peas/thuvarai - 2 cups
Ginger - 3/4 inch (chopped)
Green chilli - 1 (slit)
Dry red chilli - 1
Mustard seeds - 1/2 tsp.
Urad dal - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Asafoetida powder - 2 big pinches
Salt (to taste)
Oil
Curry leaves - a few
Grated mango - 1 tbsp.
Grated coconut- 1 tbsp.
Coriander leaves - 1 tbsp. (chopped)


Method:
Boil the pigeon peas with required amount of salt. Strain. Keep it aside.
Heat the oil and temper the mustard seeds, cumin seeds and urad dal.
Add the red chilli (break it into halves), asafoetida powder, green chilli, ginger pieces and curry leaves and saute.
Now add boiled the peas and saute.
Mix the grated mango, grated coconut and coriander leaves.
Serve as an evening snack.

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Chickpeas Paneer Sundal

Ingredients:
Brown chickpeas - 1 cup
Cottage cheese/paneer - 200 gm (low fat)
Salt (as per taste)
Chaat masala - 1/4 tsp.
Ginger - 1.5 inch (chopped)

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 3/4 tsp.
Whole black gram (de-husked) - 1 tsp.
Whole dry red chillies - 3
Asafoetida - a pinch
Curry leaves - few
Oil

To garnish:
Grated coconut
Grated carrot

Method:
Soak the chickpeas for 8 hours. Discard the water. Then add fresh water and required salt.
Pressure cook upto 3 whistles.
Strain the chickpeas and keep aside.
Cut the cottage cheese into small cubes. Keep aside.
Heat a little oil in a pan and add the mustard seeds, black gram and cumin seeds.
Allow the mustard seeds to crackle and roast the black gram till they are shaded to a golden colour.
Now add the asafoetida, dry red chillies (divide each chilli into two or three pieces), ginger pieces and curry leaves.
Add the chickpeas and cottage cheese. Toss 'em.
Finally sprinkle the chaat masala and toss 'em again.
Garnish with carrot and coconut. Serve.

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Navadhanya sundal

Ingredients:
Chickpeas (white), Chickpeas (brown), Green gram, Peanuts, Black-eyed peas (red), Black-eyed peas (white), Rajma, horse gram, green peas - 1/4 cup (each)
Whole red chillies - 5
Coriander seeds - 1 to 1.5 tbsp.
Salt (to taste)
Oil
Asafoetida powder- a pinch
Curry leaves - few
Mustard seeds - 1 tsp.
Split Urad dal - 1 tsp.
Chana dal/bengal gram - 2 tsp.
Grated coconut - 3 tbsp.

Method:
Soak the dal and peas for overnight. Cook them in fresh water with salt to taste. Strain them.
Heat 1 tsp. of oil and add coriander seeds and red chillies. Sauté till seeds change their colour into golden and chillies become crisp. Cool and powder them.
Heat the oil in a big pan and add mustard seeds, urad dal, chana dal, asafoetida and curry leaves. When the mustard seeds pop and the dal changes colour into golden, add the cooked peas and dals. Sauté gently.
Now add the powder and grated coconut and toss.

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Peas sundal (Version 3.0)

Ingredients:
Green peas (dry) - 1 cup
Ginger - 1 tsp. (grated)
Paneer - 1/3 cup (sliced into small cubes)
Potato (boiled) - 1 (chopped)
Coconut pieces - 1/4 cup
Pepper powder - as per taste
Coriander leaves - few
Chaat masala - as per taste
Lime juice - few drops

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Dry red chillies - 2

Method:
Soak peas overnight or for 8 hours. Cook the peas with required fresh water and salt to taste. Strain the peas.
Place the peas in a mixing bowl.
Add the paneer cubes, coconut and potato pieces, grated ginger and toss.
Temper the given ingredients and pour it on the peas.
Now add the remaining ingredients and toss.
Eat immediately.
RC

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Rajma Sundal

Ingredients:
Rajma - 1 cup
Ginger - 2 tsp. (chopped)
Green chillies - 3 (slit)
Coriander seeds - 1 tsp.
Whole dry red chillies - 2
Chana dal/bengal gram - 1 tsp.
Amchur powder - 1/4 tsp. (or as per taste)
Chaat powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Oil
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
1. Soak rajma for 10 to 12 hours. Cook the rajma in fresh water and with salt to taste.
2. Heat 1/2 tsp. of oil and add bengal gram, red chillies and coriander seeds. Fry till golden color. Cool and powder them.
3. Heat oil in a pan and add mustard and cumin seeds. When they splutter, add ginger, curry leaves and green chillies. Saute for a few seconds.
4. Add rajma and the spice powder and toss. Sprinkle coriander leaves, amchur and chaat powder. Toss again.
5. Remove from heat and enjoy this spicy and tangy sundal.

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Sooji Appam and Kadalai Paruppu Sundal

Sooji Appam

Deep-fried appams fried in sunflower oil

Ingredients:
For outer cover:
Maida/APF - 1/2 cup
Wheat flour - 1/2 cup
Ghee/Clarified butter  - 1/2 tsp.
Salt - a pinch

Method:
1. In a bowl, add maida, salt, wheat flour and ghee and mix well.
2. Add water little by little and knead the mixture into a dough. Cover and keep aside for half an hour.




Sooji appams shallow-fried with ghee


For stuffing:
Rava/sooji/semolina (fine) - 1/2 cup
Sugar - according to taste
Cardamom powder - a pinch
Ghee

Method:
1. Add 1/2 tsp. of ghee on the pan. Add rava and saute till it turns to light golden color.
2. Add 1 cup of water and mix well to avoid lumps. Cook the rava in low flame.
3. Combine sugar and when it becomes thick, add cardamom powder and 1 tsp. of ghee.
4. When the sooji leaves the sides of the pan, remove from heat and cool it.

Preparation for appam:
1. Divide the dough (outer cover) into equal-sized balls. Flatten them into round disks (puris) with a rolling pin.
2. Place 1 tsp. of sooji stuffing in the centre of the disk. Cover all the edges by bringing it to the centre, seal and again flatten them into disks.
3. Continue this process with the remaining balls.
4. Shallow fry or deep fry the appams.


Kadalai paruppu sundal

Ingredients:
Bengal gram/chana dal/kadalai paruppu - 1 cup
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)
Grated coconut - 1 tbsp.

To temper/tadka:
Mustard seeds - 1/2 tsp.
Split urad dal - 1/2 tsp.
Green chillies - 2 (slit into halves vertically)
Dry red chilli - 1 (cut into 4)
Curry leaves - 1 sprig
Asafoetida powder - a pinch
Oil

Method:
1. Soak bengal gram for an hour. Cook them till tender with salt to taste. Drain the water.
2. Heat oil in a pan and all the tempering ingredients.
3. When the seeds splutter, add the bengal gram and toss gently.
4. Remove from heat and add the coriander leaves and coconut. Mix gently.

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Peanut Sundal

Ingredients:
Peanuts/verkadalai (dry) - 1 cup
Salt (to taste)
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Split urad dal - 1/4 tsp.
Curry leaves - 1 sprig
Whole dry red chilli - 1 (cut into 4 pieces)
Grated coconut - 1 tbsp.
Oil

Method:
1. Soak peanuts for an hour or two. Cook separately or in a pressure cooker till tender with required water and salt to taste. Strain the peanuts. Keep aside.
2. Heat oil in a pan and add the seeds and dal. When they crackle, add red chillies, curry leaves and sauté for 4 seconds. Add the peanuts and sauté.
3. Remove from heat and add the grated coconut.

Note:
If the peanuts are fresh, boil them without soaking.

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Green Peas Sundal

Ingredients:

Green peas (dry) - 1 cup
Onions - 1 (chopped)
Coriander seeds - 1 tbsp.
Bengal gram (chana dal) - 1 tbsp.
Whole dry red chillies - 2
Green chillies - 2 (slit)
Curry leaves - 1 sprig (chopped)
Coriander leaves - 2 tbsp. (chopped)
Lemon juice - a few drops
Turmeric powder - a pinch
Asafoetida - 2 pinches
Coconut (grated) - 2 tbsp.
Salt (to taste)
Oil
Mustard seeds - ½ tsp.

Method:
Soak peas overnight and boil them with required salt and fresh water.
Fry red chillies, coriander seeds & bengal gram and powder them.
Heat oil in a pan and add the mustard seeds.
Allow them to crackle.
Now add onions, green chillies & curry leaves and fry.
Add the boiled green peas, turmeric powder & asafoetida and sauté for a minute.
Add the powder, coriander leaves & grated coconut and sauté. Check if there is enough salt.
Remove from heat and add lemon juice before serving.
Enjoy as an evening snack!!

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Karamani Sweet Sundal

Ingredients:

Karamani/Brown black eyed peas - 1 cup

Jaggery - 1/2 cup (powdered)

Coconut (grated) - 1 tbsp

Cardamom - 2 (crushed)

Salt

Ghee - 1/4 tsp

Dry Ginger powder - 1/4 tsp

Method:

Soak the black eyed peas overnight or for 8 hours.

Strain the peas, add water & little salt and cook them.

Melt the jaggery by adding little water and strain to remove the dusts. Then heat till it changes into a thick syrup.

Add the peas to the jaggery and mix well.

Add the coconut, dry ginger powder, cardamom and ghee.

This is my entry sent off to Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event and Saraswathi Iyer's "Sweets and Savouries" event.

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Paasi Paruppu/Moong dal Sundal

Ingredients:

Moong dal - 3/4 cup

Coconut (grated) - 1 tbsp

Green chillies - 2 (half-slit)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/4 tsp

Curry leaves - 4

Asafoetida - 2 pinches

Salt

Oil (for tempering)

Dry Roasted & Ground Ingredients:

Dry Red chillies - 3

Dhaniya seeds - 3/4 tsp

Cumin seeds - 1/4 seeds

Preparation:

Dry roast the dry red chillies, dhaniya seeds & cumin seeds and powder them.

Soak the moong dal for 20-30 minutes.

Boil them without letting them get mushy (add salt while boiling).

Strain the dal if any water is left.

Heat oil in a kadai and add the mustard seeds, cumin seeds & urad dal.

When the mustard seeds start to crackle, add the green chillies, asafoetida & curry leaves and saute.

Add the boiled dal and saute again.

Add 2 pinches of ground spices & grated coconut and mix.

Serve & enjoy it as an evening snack!

Note:

1. You can use the remaining ground spices in any other curries/gravies.

2. Adding ground spices is an optional choice.

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Konda kadalai sundal

Ingredients:
Vellai konda kadalai (kabuli channa) - 200 grams (soak for 6 hours)
Red chillies - 4
Ginger - 2 inches
Mustard seeds - 1/2 tsp
Asafotida - 1.2 tsp
cumin seeds 1/4 tsp
Ulundhu - 1/4 tsp
Coriander leaves, curry leaves
Coconut grated - 4 tsp
Salt as required
Oil as requires


Method:
Pressure cook the channa with salt.
Filter the channa from water
Heat a pan, add oil, temper with mustard, cumin, ulundhu, asafotida
Turn off the stove and then add channa, leaves, and coconut.

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White Peas Sundal

Ingredients:

White peas - 200 grams (soak for 6 hours)

Ginger - 2 inch

Asafotida - 1/4 tsp

Mustard seeds - 1/2 tsp

Seeragam - 1/2 tsp

Ulundhu - 1/2 tsp

Green Chillies - 5

Curry leaves chopped

Coriander leaves

Coconut - shredded

Carrot - grated

Mango - shredded

Oil as required

Salt as required

Method:

Pressure cook the peas with salt.

Heat oil, add ulundhu, seeragam, green chillies, ginger, curry leaves, asafotida.

Add white peas, remove from stove and then spread coconut, coriander, carrot, and mango.

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