Sundal/Kondakadalai

 I love Sundal with any lentil that is made like so. One of the best is the one done with these Garbanzo beans/ white chick peas/white channa dal.

I was introduced to this as a wholesome dish on its own since being here in Chennai.

From where I come we really do not have it like so, it usually goes into a gravy or a curry and as a side dish to a breakfast dish like the steamed funnel cake/Puttu. They make a lovely combo.

This version as plain Sundal is served during festivities here in Chennai especially during the Golu/Doll festival/Aayudha Puja/Navarathri celebrations. Every person who goes as a visitor on invite of course, after viewing the dolls on display and chitchatting with the hostess or the lady of the house ends up leaving the place with a cup/packet of this.

The taste does vary from home to home. But the focus is on a particular protein.

 I make it occasionally as a protein to have with tea or along with my breakfast. The lentil is soaked well in advance perhaps overnight and the next day after the water is drained from it, they are pressure cooked to perfection.

A tempering is later done in a tbsp. of oil with mustard seeds, peppercorns, cumin seeds, broken dry red chillies, curry leaves, finely chopped onions and green chillies. Later this cooked lentil is merged with this tempering ensuring that all the moisture has evaporated. Add a nice dash of hing/asafoetida which lifts the dish to another level.

You can further spice it up with red chilly powder or pepper powder if desired (I haven't). Add adequate salt and garnish the dish with a handful of grated coconut. The dish is ready!

The pictures below are those of my Sundal with American corn and a dash of lime juice. Same recipe as above, just added American corn as well to bring in the softer texture and the fusion in the dish!