KARA SUNDAL

Sundal is a very healthy, tasty, less oil and protein rich evening time snack.

It is well known for its preparation during “Navarathri” all 9 days using different pulses every day.

“Puttu” (sweet item) is made on Navarathri Friday and “Kondakadalai sundal” on Saraswathi Pooja day.

Pulses/lentils used for making sundal generally:

Pulses:

Pacha payaru (I have made sweet and kara sundal with this payaru and posted in blog)

Konda kadalai-white

Konda kadalai-black

Kaaramani

Pattani

Red kidney beans

Lentils:

Chana dal

Moong dal

Though the soaking time and cooking time for pulses differ from pulse to pulse, I can suggest it for the pulses I have mentioned above as:

Soak overnight

Cook for 6 to 8 whistles

Lentils need not be soaked, can be cooked directly for 4 to 5 whistles.

The preparation method can be broadly classified into 3 types, according to my observation and experience…However, I welcome ideas/clues for SHARING more procedures.

METHOD-1: with coconut 

(I prepared using this method with MOONG DAL)

ITEMS REQUIRED:

Pulse/lentil used                              300 gm

Ginger                                                      small piece

Coconut                                                  1 cup

Green chilly                                          3

Salt                                                           as required

Hing                                                          liberal pinch

Cooking oil                                          2 tbsp

Mustard                                                 1 spoon

Curry leaf                                              1 strip

METHOD:

• Wash and soak pulse overnight and pressure cook for 6 to 8 whistles.
• Cut green chilly, ginger, scrap the coconut.
• Heat oil in kadai, add mustard, ginger, green chilies, hing and curry leaves.
• Add cooked pulse.
• Add salt, mix well.
• Switch off, add coconut and mix well.
• Adding a spoon of coconut oil will enhance the taste.

METHOD-2: with onion

• Same as method-1, add and sauté cut onions to golden just before adding cooked pulse.
• Coconut and coconut oil purely optional.

METHOD-3 podi thuval

Pulse/lentil used                              300 gm

Salt                                                           as required

Hing                                                          liberal pinch

Cooking oil                                          2 tbsp

Mustard                                                 1 spoon

Curry leaf                                              1 strip

Chana dal                                            1 spoon

Dhania                                                   1 spoon

Red chilly                                             3 or 4

Urad dal                                               1 spoon

METHOD:

• Heat little oil, fry chana dal, dhania, red chilies and urad dal, warm it and make a powder.
• Heat oil in kadai, add mustard, hing and curry leaves.
• Add cooked pulse.
• Add salt and the powder made.
• Mix well and switch off.
• If you are using solid hing, you can fry along with dals and powder and avoid adding hing powder while preparation.