Shundal | How to make Shundal

By Sudha Sridhar  |  11th Oct 2016  |  
4 from 1 review Rate It!
  • Shundal, How to make Shundal
  • Prep Time

    6

    Hours
  • Cook Time

    30

    mins
  • Serves

    2

    People

8

1

About Shundal Recipe

A delicious healthy snack of any lentil. This is made in all Tambram (Tamil Brahmin ) households during navaratri as an offering to the almighty. We arrange dolls and figurines of Gods and Goddesses on a step like platform called ' Golu '. This is arranged on Mahalya Amavasya day and is kept for all the nine days.

Shundal is a delicious dish which is liked by people of all age groups. Shundal by Sudha Sridhar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Shundal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Shundal takes 360 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Shundal is a good option for you. The flavour of Shundal is tempting and you will enjoy each bite of this. Try this Shundal on weekends and impress your family and friends. You can comment and rate the Shundal recipe on the page below.

Shundal

Ingredients to make Shundal

  • kabuli chana ( White Chickpea ) 1 cup
  • oil - 1 tsp
  • mustard seeds - 1/2 tsp
  • asafoetida powder - 1/2 tsp
  • curry leaves - a sprig (optional)
  • Dry red chillies - 3-4
  • Fresh grated coconut - 3-4 tbsp
  • salt to taste

How to make Shundal

  1. Wash and soak the lentils ( kabuli chana ) for at least 6 hrs.
  2. Pressure cook the lentils till it is soft yet firm.
  3. Wash the curry leaves and chop them roughly and keep aside.
  4. Break the dry red chillies into 2 or 3 pieces.
  5. In a wok, add oil and when it becomes warm add the mustard seeds.
  6. Once the mustard seeds splutter, add the asafoetida powder, chopped curry leaves and broken dry chillies.
  7. Saute the mixture for a minute or two.
  8. Drain all the water from the cooked lentils ( kabuli chana ) and add it to the sauteed mixture.
  9. Add salt and toss with a light hand.
  10. Take it off the flame and add fresh grated coconut and mix.
  11. Serve warm or cold. As kids, we used to pack a few spoonfuls in a small sheet of newspaper. Fold it and hand it to all the ladies and children visiting us during Navaratri.

My Tip:

This can be made with all kinds of lentils like black chickpea, whole green gram, black eyed lentil (lobia)

Reviews for Shundal (1)

Evelyn Shilpa2 years ago

yummy recipe
Reply

Cooked it ? Share your Photo