SUNDAL

Being born and raised in Chennai, my fondest memories are of going to the Marina beach in the evenings and gorging on all the street food there. Sundal was one among them. A man or a woman would walk around with a big steel container filled with this yummy snack n sell it for a mere 5 or 10 rupees in a paper cone. It would then be topped with lots of grated raw mango and we always haggled for extra! 😁

Having come to Bangalore, I rarely eat this but anytime I do, it brings about nostalgia of my childhood.

Sundal is a south indian style salad made of legumes like chickpeas - either white or black. Its a complete meal in itself if you have a large portion.

SERVES 2

INGREDIENTS

100 gm chickpeas or kabuli chana, soaked overnight and boiled

¼ cup grated raw mango

¼ cup grated coconut

1" grated ginger

¼ cup chopped coriander

½ tsp mustard seeds

¼ tsp urad dal

5-6 curry leaves

1 green chilli finely chopped

2-3 dried red chilli

Salt to taste

½ tsp lime juice

1 tsp oil

METHOD

1. In a wok, heat some oil. When it's hot, add mustard seeds and urad dal and wait for them to splutter and turn golden. Then add both chillis and curry leaves.

2. Next, add all the remaining ingredients and mix well. Top with more raw mango and coriander.

3. You can serve it either hot as a snack or cold like a salad. I like it both ways.

You can also replace the chickpeas with kala chana or peanuts. You can also use make a combination of all.

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