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Sundal

Warm chickpeas and peanuts tossed in a tangy, nutty masala glow
Bright coconut and lemon cut through, cozy and filling in every bite
Serve it as a snack that tastes like sunshine, with fresh coriander on top

snack ⏱ 250 min 550 kcal / portion 60.0 g carbs / portion (estimated) vegetarian glutenmilkmustardpeanutsoysulphitestree nuts 🔗 Original source

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Sundal
v2 · rb0e705f985 20260727Z1751 150 g chickpea salt to taste ⏳ soak chickpeas overnight and drain 🍳 simmer chickpeas for an hour or more until soft and drain 🍳 ⏱ 3 h boil peanuts until softened and drain 🍳 heat oil and pop mustard and coriander seeds 🍳 ⏱ 5 min add chickpeas, peanuts, curry leaves, asafoetida, garam masala, and salt and cook 🍳 off the heat, stir in coconut, lemon juice, chilli, and coriander and taste for salt if needed 🍽 garnish sundal with whole coriander leaves Sundal 🎉 150 g peanut 1½ tsp soy sauce 1½ tsp caster sugar 10 pieces curry leaf ½ tsp asafoetida ½ tsp garam masala 2 tbsp groundnut oil 1 tsp mustard seed 1 tsp coriander seed 30 g coconut 1 tbsp lemon juice 1 piece green chilli 3 tbsp coriander leaf peanut, soy sauce, caster sugar curry leaf, asafoetida, garam masala salt groundnut oil, mustard seed, coriander seed coconut, lemon juice, green chilli, coriander leaf salt
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Preparation steps

  1. soak chickpeas overnight and drain
  2. simmer chickpeas for an hour or more until soft and drain
  3. boil peanuts for 3 hours until softened and drain
  4. heat oil and pop mustard and coriander seeds
  5. add chickpeas, peanuts, curry leaves, asafoetida, garam masala, and salt and cook for 5 minutes
  6. off the heat, stir in coconut, lemon juice, chilli, and coriander and taste for salt if needed
  7. garnish sundal with whole coriander leaves

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