Name: Shundal recipe by Sudha Sridhar at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

Wash and soak the lentils ( kabuli chana ) for at least 6 hrs.
Pressure cook the lentils till it is soft yet firm.
Wash the curry leaves and chop them roughly and keep aside.
Break the dry red chillies into 2 or 3 pieces.
In a wok, add oil and when it becomes warm add the mustard seeds.
Once the mustard seeds splutter, add the asafoetida powder, chopped curry leaves and broken dry chillies.
Saute the mixture for a minute or two.
Drain all the water from the cooked lentils ( kabuli chana ) and add it to the sauteed mixture.
Add salt and toss with a light hand.
Take it off the flame and add fresh grated coconut and mix.
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.

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