Known as ‘sundal’ in South India, this legume dish can use all sorts of beans and peas with varying degrees of sauce. Along Marina Beach in Chennai, a particular style of ‘sundal’ was born among visitors hoping to get some sea air and easy finger food. Beach-style ‘sundal’ combines chickpeas - usually white chickpeas - with a traditional South Indian spice flavouring featuring coconut oil, curry leaves, mustard seeds, white urid daal and shredded coconut. Once combined to a dry mixture, the chickpeas are scooped into paper cones and enjoyed as a finger food. Some vendors go one further by adding grated carrots, peas or even sweetcorn to bulk it out, which are all excellent additions if you have them about your person. Enjoy this sundal as a standalone salad just as it’s served in Chennai, but they do fit comfortably as a dry dish alongside other desi dishes and they make an nice accompaniment with fresh roti and chutney. Let’s go!
INGREDIENTS (serves 2-4x)
1 tablespoon coconut oil (or cooking oil)
2 tsps black mustard seeds
2 tsps urid daal (uncooked white daal)
10-12 curry leaves (fresh or dried)
1/2 tsp ground turmeric
1/8 tsp asafoetida (also called ‘hing’)
40g of fresh, grated coconut (or 30g of desiccated coconut)
1x green chilli, sliced
400g chickpeas, drained (jar chickpeas are best, but canned will suffice)
1x green, unripe mango, grated (or use a green apple)
1/2 tsp salt, or to taste
1 tsp sugar
2 tsps lemon juice
To serve: coriander
WALKTHROUGH
First, let’s drain the chickpeas. If using a can or jarred chickpeas, drain them in a sieve and rinse them well. You will need 400g after draining. Set them aside.
Now we will prepare our South Indian spice tempering. Place a frying pan onto medium heat and add 1 tablespoon of coconut oil or vegetable oil. Immediately add 2 tsps black mustard seeds and 2 tsps of white urid daal (uncooked lentils). Allow the seeds and lentils to slowly sizzle until the seeds begin popping and the lentils turn a toasty brown.
Add the 10-12 curry leaves and fry for 10 seconds before adding the 1/2 tsp turmeric and 1/8 tsp asafoetida (hing). Fry this mixture for 10 seconds until fragrant.
Add the sliced green chilli followed by the drained chickpeas. Turn the heat up to high and fry the mixture for 3-4 minutes until there is very little liquid remaining. The chickpeas should appear slightly dry.
Add the grated green apple/green mango and the 30g grated/desiccated coconut followed by the 1/2 tsp salt, 1 tsp sugar and 2 tsps lemon juice. You may add some grated carrot, peas or corn here too if you have them. Toss until the everything is combined then taste and adjust the seasoning using salt, sugar or lemon juice.
Turn off the heat and add fresh coriander to taste. Serve your sundal in a bowl and enjoy them by hand or by the spoonful. They are usually eaten alone as a snack, but they go well with other desi dishes or with roti. Enjoy!
