CHICK PEAS SUNDAL
” Sundal” is a traditional South Indian snack,relished by everyone who has roots there.Sundal means many things to many people,the “pattu/silk” mamis/brahmin ladies of the South especially Tamilnadu prepare different varieties of Sundal using all different lentils during the festival of “Navarathri” celebrated in devotion to the Goddess Devi.Then there are those who would conjure up memories of walking along the Marina beach in Chennai,tossing one chick pea after another whispering sweet nothings,or the more philosophical loose oneself in the beauty of the sea, sand & sundal admiring the famed catamarans (of Sarojini Naidu’s poetry on” Coramandel Fishers”) returning home after a day out in the sea in the shores of Pondicherry.Either way Sundal is a snack that caters to every mindset………food for thought indeed.These days when I hear all the fuss about satvic/tamasic food I wonder what its all about,we ate this Sundal, packed in newspaper cones by the vendor whose cleanliness of hands might be a research topic for another day,but here we are alive & kicking after all these years,with a lil sand from the beach coating our ever so spicy Sundal completely in tune with our Rajasic nature!I remember my Mom fasting on Sarawathy Pooja day to prepare Sundal ,Vada & ladoos to be kept for Puja.Then there are friends of mine who would dream of the “Thenga(coconut)Manga(mango)Pattani(green peas) Sundal of Marina beach in Chennai even though today there are miles away from home.What better way to combine this feeling the Sundal evokes in one,to an outing here…..certainly a powerful snack filled with good memories & nutrition.So here is the simple Sundal recipe I prepared for my lil one & his friends when we went on a mini picnic on the Kite festival day yesterday.The kids loved it,they especially needed that energy after chasing their kites in the open field,another reason for the lil ones to remember Sundal with…….the saga of Sundal continues…….
Dry chick peas- 2 cups( soak overnight)
Oil- 2 tsp
Mustard seeds- 1 tsp
Curry leaves 4-5
Dry red chillies-4
Onion- 1 medium(finely sliced)
Turmeric powder- 1/4 tsp
Garlic- 2 cloves( thinly sliced)
Coconut shredded – 2tsp
Salt- to taste
Asaefoetida- a pinch
1.Pressure cook the Chickpeas upto 4 whistles with a little salt & 5 cups of water.Drain & keep aside.
2.Heat oil in a wok,add mustard seeds & curry leaves, wait till they splutter & add onions & saute.
3.Add turmeric powder,to the above & then the dry red chillies pinched,& garlic flakes & saute for a few minutes
4.Add the drained chickpeas into the wok mix all together, add salt & asaefoetida to the mix.Keep the lid closed for 10 minutes.
5.When the chick peas are cooked & blended with the rest add the coconut gratings & serve hot.