My MIL returned from Mangalore a few days back, and brought with her loads of ‘native’ items – brown rice, coconuts, cashews etc. She gave me some 6 giant sized coconuts – the kind you won’t find in Mumbai! I intend making some typical Palakkad dishes with them like olan, puzhukku, chundal and of course the Maharashtrian summer drink I love – Solkadi!
Chundal or Sundal is a quick dish, which may be taken simply by itself or as an accompaniment to rice and rasam/sambar etc. It is generally made during Navaratri (The 9 days prior to Dusshera!) everyday with 9 different lentils every day! I love konda kadalai chundal (Black Chick Peas chundal), and kadala paruppu chundal (Bengal gram chundal) the best, but also make it with the other lentils.
Recipe: Chundal with saboot moong (whole green gram)
Any lentil/legumes – 1 cup
(Bengal gram/green gram/even raw peanuts/garbanzo beans/black chick peas/black eyed peas etc.) – If using garbanzo beans/chick peas soak them overnight or five to six hours before using.
Turmeric powder – 2 pinches
Salt to taste
Coconut – 1/2 cup grated
Mustard seeds – 1/2 tsp.
Red chillies / green chillies – 2
hing – a pinch
Curry leaves – few
Oil – 1 tbsp.
Boil the lentils with salt till tender. (I keep regular lentils in the cooker for 3 whistles and allow it to cool completely before opening, and black chickpeas for at least 5 whistles). Drain and set aside. Liquid not needed.
Heat oil. Add the mustard seeds. Let splutter and add the hing, curry leaves and red chillies. (If you are using green chillies do not add them now)
Add the lentils and toss gently without mashing them.
When mixed well add the grated coconut. If using green chillies, mince it with the coconut slightly and add. Toss and remove from fire.
Voila – you’re done!
Isn’t that snappy?