Monday, August 10, 2015

Chick Pea Shundal

Chick Pea Shundal

This is a South Indian treat from my kitchen. It is specially made during the Navratri festive season in our households. Shundal as its popularly known, can be made using different legumes and lentils. It is served as an offering to the goddess and then distributed amongst the devotees.

It is a fairly simple  and quick recipe. I have used chick peas today, they are high in protein and carbs. This dish is just made in 1 tbsp cooking oil. I have not added coconut deliberately as I wanted to keep this healthy. This dish makes it perfect for snacking between meals. Just half cup a day could keep you full for 2 hours straight. You can make it spicy like I did today. Making this dish today bought back many happy childhood memories. So I am content. Let me get to the recipe now.

2 cups of chick peas soaked overnight or canned
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp urad dal
1 tbsp chana dal
1 tsp turmeric powder
Pinch of hing
6-7 dried red chillies
1 tbsp oil

Boil the soaked chickpeas in water with salt and turmeric powder. Cook it for 5-6 whistles. DO not over cook it as then the chick peas will be all mushy.

Drain the water once done and keep it aside.

In a non stick pan, heat the oil, temper the mustard and cumin seeds. Add the chana dal and urad dal. Fry them along with red chillies for a minute or two.

The dals need to turn golden in color.

Now add the chick peas and hing. Mix well and cook for another minute.

Check and add salt if required. You can garnish with cilantro if needed. Shundal is now ready. Serve them hot or cold.