Sundal; a chick pea salad

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Sundal; a garbanzo bean salad from South IndiaNavarathiri is always a time for interesting snack. For most South Indians it is a time to make different kinds of sundal which is a sort of high protein salad with made with a variety of lentils and beans and with spicy, flavorful garnishes.  Here is my all-time favorite; a variation on the coconut, raw mango and peanut relish – thengai- mangai- pattani Sundal.  It’s high protein and suitable for a vegan diet to boot.

Sundal; a chick pea salad form South India

IMG_0462Soak white garbanzo beans over night and cook them in a steamer or slow cooker till they are done but firm.  Heat a blend of vegetable and light sesame oils and fry the spices with the chillies.  Add the beans and toss and remove from heat. Salt, lemon juice and minced cilantro and curry leaves are added along with diced raw mango and grated fresh or frozen coconut. Serve at room temperature.

  • Prep Time : 60 minutes
  • Yield : 8 - 10 serving

Instructions

Rinse the beans and cover with hot water and allow to soak overnight

Cook the beans for a few minutes in salted water in a pressure cooker or for a few hours in a slow cooker. Check to make sure they are done but still firm and drain them.

Heat the oil in a large pot. Add the mustard seeds and let them splutter. Then add the urad dal, red chillies, asafetida and then add the peanuts. Saute for a couple of minutes and then add the green chillies and curry leaves. Then add the beans and toss them. Remove from heat and add the coconut and mango and cilantro. Then the lemon juice.  Mix well and serve in little cups with tea.

If you don't have unripe mango, a tart granny smith apple makes a very acceptable substitute. A few dried cherries add a burst of flavor and complexity.

It also make a wonderful meal. Simply serve on a bed of greens with a cup of plain yoghurt.

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