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Verkadalai/ Kadalakkai Chundal (Sundal ) – Spicy Groundnuts/ Peanuts With Coconut
Chundal is a preparation, a sort of cooked salad made of lentils like Bengal gram lentils (chana dal) or dried beans like chickpeas, black-eyed beans/ cowpeas or whole moong beans. Usually a savoury preparation, the legumes or lentils are soaked overnight, cooked and then tempered with a few simple spices and fresh coconut. Not only are Chundals/ Sundals easy to make they’re also tasty, healthy and filling. The sweet version of Chundal/ Sundal is made with jaggery, coconut and flavoured with cardamom and a little ghee.
  1. Soak the groundnuts for about an hour in water. If youu2019re using freshly shelled groundnuts, they do not need soaking. Drain the water and add fresh water, enough to cover the groundnuts and pressure cook them till theyu2019re cooked but still firm with a little crunch (but not raw). If you donu2019t have a pressure cooker, you can cook the groundnuts as you please (stove top or microwave).
  2. Drain the groundnuts well and keep aside.
  3. In a wok or pan, heat the oil and add the mustard seeds to it. When they splutter, turn down the heat to medium and add the lentils and stir a couple of times until they start turning golden.
  4. Then add the chillies, the asafoetida and the curry leaves. Stir fry them a couple of times, add the drained groundnuts/ peanuts and salt to taste. Stir well so that the groundnuts/ peanuts are well coated with the tempered ingredients. Turn off the heat, add the coconut and mix well.
  5. Let it cool somewhat. Serve slightly warm or at room temperature.