Friday, September 23, 2011

Bengal gram Sundal

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!

You need:
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

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