This season there will be 9 Sundals, one for each day of Navarathri. 7 are made already.
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
Today it is an Urad Sundal. You can use whole or split Urad.
You might also like to try Black Gram Sprouts Sundal, Adzuki Bean Sundal, Du Puy Sundal, Mung Dal Sundal, and White Pea Sundal. Or you can make a Sundal with Chickpeas or some Rajma (Kidney Beans) , equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.
Above is the Sundal with split Urad Dal, and below with whole white Urad. The whole urad was just as delicious, with an unctuousness that was more pronounced than in the split urad.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Urad Dal Sundal | Karuppu Ulundu Sundal | Black Gram Sundal
Source : recipes abound
Cuisine: South Indian
Prep time: 2 mins + 1 or more days for soaking and cooking the peas
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
1 cup black whole urad that has been soaked and cooked (use split black urad dal if you can’t find whole urad)
1 tspn grated ginger
1 – 2 green chillies, chopped finely
3 large Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
salt to taste
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the red chillies and asafoetida.
As the chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the cooked urad dal and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt and the coconut and stir to mix thoroughly.
Remove from the heat.
The ginger is optional.
Chopped green coriander leaves can be added before serving.
Home made green chilli paste is a great substitute for green chillies.