Sundal

I made quinoa mujadara yesterday. You know how you eat something again and again,  and you are like ‘Man, why cant I eat something else’. I reached that state with quinoa. I promised myself not to eat quinoa for like 2 days. I love it so much that I cant live without it. Anyways,  I had some leftover lentils, decided to make ‘sundal’. A popular dish in south India – it is a lentil stir fry with coconut and onions. The main seasoning for a sundal is asafoetida. It is an awesome spice with so many benefits.  It boosts metabolism, Google for more benefits 🙂 . To make sundal, you need boiled lentils. Not dal consistency but the ones that can be picked out individually like chickpeas,  black eyed beans etc. I used the flat brown lentils you use for mujadara.

Ingredients: 

  • A cup of lentils – boiled
  • Black Mustard seeds-1 and 1/2 tsp
  • 10 curry leaves
  • 1 tsp rice bran oil
  • Salt-to taste
  • Asafoetida- 2 pinches
  • Coconut-3-4 tbsp
  • Red chilli powder- 1 tsp(vary this based on your spice limit)

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Method:

  • In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, asafoetida. If you like taste of onions, you could add onions now and fry them with it.
  • Add the boiled lentils, chilli powder, salt, coconut and mix them together.
  • Awesome as an evening snack. You could omit coconut if you don’t want it. But then, onions must be added then.
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5 thoughts on “Sundal

  1. I tried quinoa for the first time a few months ago, and I immediately loved it. I never tried it before because I hadn’t heard of it. It used to be not well known in the US, but it’s gained a lot of popularity recently. This recipe sounds great!! Celeste:)

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