Packed with proteins, and mildly spiced with sattvic ingredients, sundals are delightful favourites during Navarathri. Different varieties are made for each of the nine days. From beaches to temples to homes, the sundal is ubiquitous in South India. Prepared with almost all lentils, it is welcomed as an evening snack or as a summer special. The little boys selling sundals on Marina Beach are missing these days. “Suda suda thenga manga pataani sundal…” is the constant refrain we heard while we played in the sands; these sundals were spiced with bits of peeled mangoes, curry leaves and mustard seeds. These are unforgettable scenes from my hildhood. Unfortunately, they have been replaced with mobile stalls selling greasy snacks. Today, the sundals are available year-round in mobile stalls in busy shopping areas. One can say that the sundal is one of Chennai’s popular street foods. Given below are four different sundals, each tasting different from the other. Prepare this comfort food in the warmth of your own kitchens.
Viji Varadarajan is a Gourmand award-winning cookbook author
Corn Snack (makka chola sundal)
Fresh Corn Kernels – 11/2 cups
Salt – ½ tsp
For the seasoning
Mustard Seeds – ¼ tsp
Turmeric Powder – ¼ tsp
Chilly Flakes – ¼ tsp
Curry leaves – 10
Asafoetida powder – ¼ tsp
Oil – 1 tbsp
Pressure-cook the corn kernels in a cup of water with salt for a whistle. Switch off the flame and keep aside. Heat the oil and pop the mustard. Add the cooked corn, turmeric powder, chilly flakes, asafoetida, and more salt if required. Stir all together until well absorbed. Crush curry leaves and add. Switch off the flame and serve fresh.
Sweet Black-Eyed Beans (karamani sundal)
Black-Eyed Beans – 2 cups
Jaggery/Gur Powder – 2 cups
Grated coconut – ¼ cup
Cardamom Powder – ¼ cup
Clarified Butter/Ghee – 2 tbsp
Salt – a pinch
Soak the black-eyed beans, preferably in hot water, for 20-30 minutes. Cook in salt water for 10-15 minutes or until soft. Or, pressure-cook for a whistle and lower flame to cook for 2 minutes. When the pressure reduces completely open and use. Add a quarter cup of water to jaggery and melt over a low flame. Strain to remove scum. Add the cardamom powder and grated coconut and stir for about 5 minutes. Add the cooked black-eyed beans and stir continuously for about 10 minutes or until the whole dish gels together. Add ghee and take off the flame. Serve warm or cool.
Field Beans Toss (mochaikottai sundal)
Dried Field Beans Or, Fresh Field Beans – 2 cups
Crushed Red Pepper/Chilly Flakes – ½ tsp
Grated coconut – ¼ cup
Salt – ½ tsp
For The Seasoning
Mustard Seeds – ¼ tsp
Asafoetida powder – ¼ tsp
Curry Leaves – 12
Oil – 1 tbsp
Boil 2 cups of water and salt in a deep pan. Add the field beans and simmer for about 20 minutes on a medium flame, until soft but not mushy. Or pressure-cook for a whistle, lower flame and cook for 3 minutes. (If you have the dried variety you need to soak it in hot water for 2 hours and then cook them). When the pressure reduces completely strain and set aside. Heat the oil and pop the mustard. Add the asafoetida, the field beans, chilly flakes and required salt and stir. Add grated coconut, wet and crushed curry leaves. Mix well and remove from flame. Garnish with raw mango bits if you like a tangy flavour. This sundal can also be prepared with lima beans.
Nine Gram Salad (navadhaanya sundal)
Chick Peas/Garbanzo Beans – 3 tbsp
Groundnuts – 3 tbsp
Brown Chick Peas – 3 tbsp
Dried White Peas – 3 tbsp
Dried Yellow Peas – 3 tbsp
Husked Split Green Gram/Husked Split Moong Dal – 3 tbsp
Bengal Gram/Chana Dal – 3 tbsp
Field Beans – 3 tbsp
Black-Eyed Beans – 3 tbsp
Lemon/Lime Juice – 2 tbsp
Coconut, grated – ¼ cup
Chilly Powder – ¼ tsp
Salt – 1/3 tbsp
For The Seasoning
Mustard Seeds – ¼ tsp
Asafoetida Powder – ½ tsp
Curry leaves – 10
Oil – 1 tbsp
Soak all the dals in hot water: white chick peas for five hours, groundnuts for an hour, brown chick peas, dried white peas and dried yellow peas together for 40 minutes, green gram, bengal gram, field beans and black-eyed beans together for 30 minutes. Mix all the nine grams in a large pan. Cook over a medium flame for 20 minutes until soft, but not mushy. Or, pressure-cook for a whistle, lower flame and cook for 5 minutes. Strain and set aside. Heat the oil, lower the flame and pop the mustard. Add the asafoetida, dals, chilly powder and required salt. Stir in wet and crushed curry leaves and mix well. Add the lime juice and grated coconut.
