Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.


- submitted by Dahlia on 07-30-2008 
(Chikpea Salad, Chundal, Chikpea poriyal)

             Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and parks. On the other hand, it is also a festive dish made by hindus (during navarathiri). 
            It is made by soaking and cooking any dry beans. Then the beans is seasoned and garnished with fresh grated coconut. The commonly made sundal is channa sundal (with chik peas). The other sundal varieties are channa dal sundal, green gram sundal, green peas sundal, peanut(groundnut) sundal and kidney beans sundal. This can be had as a snack, salad  or as a sidedish with rice.

Chick Peas (or any other beans) - 1 cup
Onion (sliced lengthwise) - 1/4 (optional ingredient)
Coconut (fresh grated) - 2 tblsp 
Salt - to taste
Mustard Seeds - 1/2 tsp
Dry Red Chilly - 2 
Curry Leaves - 1 string 
Asafetida - a pinch 
Oil - 1 tblsp
1. Soak the chick peas over night, wash it and pressure cook with enough water. 
2. Once the pressure is released, drain the water and keep aside. 
(Alternatively you can use canned chikpeas and skip the above steps. Use one whole can at a time. Discard the water in the can and wash the chikpeas before using.)
3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves. 
4. (optional) Saute the onions until it turns golden brown.
5. Now add the cooked peas and required salt and fry for a minute.
6. Add the fresh grated coconut, toss everything together and remove from heat.  
Serving Suggestions
      - This sundal is typically served as a snack in Tamil Nadu. It is also made during many festivals.
      - This can be had as a salad for people on diet.
      - This also tastes good as a sidedish with rice and some curry.

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Comments (2)

Person   ()
Liked this salad surely Iwill do it.Thanks for good recipe

Person   ()
Thats nice. Do try it.

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 Published by on and last updated on 2013-11-13.