Prep Time: 08 Hours

Cook Time: 30 minutes

Servings: 4 Servings

In the evenings, children and women are invited home and are felicitated by giving haldi kumkum , fruits, flowers, bangles and a serving of the day’s offerings or Prasad. That’s where Sundals make an appearance. Navaratri and Sundals are inseparable.

They can be made with chana dal, green moong, white peas, chickpeas, Black chana, peanuts, Lobiya, or yellow moong dal and a generous amount of coconut. With slight variations in flavouring ingredients, each of them tastes different.

Ingredients

• Kabuli chana: ½ cup

• Ginger : 1 inch (grated)

   

• Green chili: 1-2 nos(chopped)

• Fresh coconut: ¼ cup(grated)

• Mustard seeds: ¼ tsp

• Coriander leaves: 1 tbsp(chopped)

• Rock salt: to taste

• Lime Juice: 1 tsp

• Coconut: 1 tbsp(cut into tiny bits)

Method

• Soak kabuli chana for abour 8 hrs and cook until soft but not mushy.

• Grind coarsely coconut, green chilli and ginger in a mixie without water.

• Heat a pan and add mustard seeds, once they sputter add the boiled kabuli chana, salt and the ground coconut mixture.

• Stir well and cook for a couple of minutes.

   

• Turn off the heat and add coriander leaves while still hot and mix well.

   

• Add lime juice.

• Garnish with coconut bits.

• Wellcure Tip:

•  Replace with green chilli with red chilli.

• Use pepper in place of chilli.

• Use raw mango in place of lime juice for sourness.

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  Eating guide:

•  Food group: Legumes and coconut

• Chickpeas are your legume category. This is whole foods and a great addition for much-needed protein and fiber.
• Coconut is a plant-based source of fats and consuming naturally available fats is the best way to consume them.
• Can be served with a meal or as an evening snack.

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