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.
- 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)
- 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.