Some of our bestÂ childhood memories are of eating Sundal.
Sundal at home. Sundal at the neighbors. Sundalat the Marina Beach in Chennai, Sundal in Chidambaram, Sundal in Pondicherry, Sundal in Vridhachalam, Sundal at the temple, Sundal everywhere.
More a snack than a main course, Sundal is not restricted to Tamil Nadu. In Karnataka, they have a version called Usli.
Sundal comes in different forms. What we are enjoying today as we write this post is Black Channa Sundal.
Here’s our recipe for Black Channa Sundal:
1) 1 cup boiled Black Channa (if you are using raw channa, soak overnight and boil for 20 minutes)
2) 1/4 cup finely chopped onion
3) 1/4 cup finely chopped tomato
4) 5 to 6 curry leaves
5) 3 to 4 green chillies cut into small pieces
6) One spoon cooking oil
7) Quarter spoon mustard seeds
8 ) Quarter spoon cumin seeds
9) Pinch of hing a.k.a. asafoetida
10) Pinch of Salt
Heat the Channa for 10 to 15 seconds in the microwave. Add the salt to the Channa and keep it aside.
Heat a small seasoning saucepan on medium flame for a few seconds. Once the pan is hot, add the cooking oil. After the oil becomes hot, add mustard, cumin seeds, green chilli and curry leaves.
As the mustard seeds start sputtering, add the onion and tomato. Mix well with a spoon. Cook for one minute and add Hing (asafoetida) and switch off the stove.
Now, add the seasoning to the black channa, mix thoroughlyÂ and enjoy with a cup of Cafe Estima Starbucks coffee. Nirvana.
N.B.: We did not add shredded coconut or lime juice although they are usually used in preparing Sundal.