Mung Chundal ~ Mung bean saute with coconut

CHUNDAL basically refers to lentils/legumes boiled and seasoned with mustard, curry leaves, chillies and a generous helping of fresh grated coconut.

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)

Ingredients:
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

Seasoning
Mustard seeds – 1/2 tsp.
Red chillies / green chillies – 2
hing – a pinch
Curry leaves – few
Oil – 1 tbsp.

Method:
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?

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Comments

Have your say

  1. Yes madam, it’s snappy and makes me very happy!:)
    Love Moong Sundal like this and with yogurt and rice, yum!:)

  2. Love sundal, i made yest with pattani (dry peas) which is very popular in TN beach! Love ur’s with yoghurt

  3. Asha, Cham – I too love chundal with curd rice! and love the tenga, manga, pattani sundal, in Marina beach:)

  4. So wonderful! I love simple legume dishes like this. I never tried the addition to coconut in my ‘snappy’ versions, I usually use more ‘Italian’ spices like oregano and thyme. Next time, this will be my new trial!! Thanks 🙂

  5. This looks tasty and filling too! btw, you could send this to Monthly Mingle that I’m hosting this month if you like:)

  6. Chemcookit – I am crazy about oregano too – It finds its way in many of my Indian Dishes! Would love to see the Coconut twist to an Italian Dish:)

    Mansi – Glad you liked it. As for MM, I got left out for reasons you know why:(

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