This is the 7th Sundal in this season’s collection of such dishes.
This Sundal is made using a lentil not commonly known in India, the Du Puy Lentil (use any black or green French lentil). It has a great result. The flavours are darker than the usual Sundal, but the gorgeous semi-firmness, semi-mushiness of the lentil made a great dish.
You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Sprouted Green Gram (Mung Bean Sprouts) Sundal, Coconut, White Peas and Green Mango Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with Chickpeas or some Urad Lentils, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Soak the lentils overnight and then pre-cook them for about 10 minutes until they had lost their raw taste but still held together well. You could go without pre-cooking, and add water with the lentils in the recipe, allowing them to cook until the required amount of done-ness, and the lentils are dry. It is harder to judge the amount of water this way, though.
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.
Puy Lentil Sundal | French Black Lentil Sundal
Source : my recipe
Cuisine: South Indian using French Lentils
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 French Lentils or Du Puy Lentils that have been soaked and cooked
1 tspn grated ginger
1 – 2 green chillies, chopped finely
3 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
finely chopped green coriander leaves or flat parsley leaves
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 lentils 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. Stir through the chopped coriander or parsley leaves.
The ginger is optional.
Add a squeeze of lemon at the end to add a bit of piquancy.
Home made green chilli paste is a great substitute for green chillies.
I love to add some home made coriander paste with the green chillies and ginger.