Sundal

snack · ⏱ 250 min · 4 portions · 60.0 g carbs / portion · vegetarian · allergens: gluten, milk, mustard, peanut, soy, sulphites, tree nuts

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
http://flowcooking.food/en-us/recipe/201/sundal/