Bengal gram and Split green gram Sundal are my most favorites, as they are easy to prepare and require no previous day soaking. They taste just great with a little salt to them. They are anytime snack cooked even in a microwave. My mom used to prepare this on any one of the days of Navartri for the Neivedhyam and ofcourse I always insist her to make on other days too!
Bengal Gram - 1 cup
Green chilli - 3-4
Asafoetida - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 string
Coconut oil - 2 tsp or for tampering
Cook the soaked pulses in cooker for 2 whistles. Do not add water to the pulses for cooking. Heat oil in a skillet. Add the mustard seeds and allow it to sizzle. Then add the green chillies, curry leaves, asafoetida, and finally add the cooked pulses. If you like, add a tsp of coconut and saute for about a min. Remove from stove and serve.
Since this is a healthy snack, I prefer to have without coconut.
For some tips on preparing different types of sundal check out here