Soondal

Soondals are made with grams, whole and unhusked grains like bengal-gram, green-gram, cow-gram, dried beans, or dried peas. Even fresh peas and fresh mochakai beans can be made into soondals. Those who have already tasted this will know that soondals are very tasty and satisfying. They are also very pleasant and filling as a teatime snack once in a while.

Soondal recipe

Ingredients
Whole grams - 1/4 kg, washed and soaked overnight well covered with water; we used bengal-grams today
Turmeric powder - 1/4 teaspoon
Oil - 1+1 teaspoons
Salt - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Black-gram dal - 1/4 teaspoon
Dried red chillies - 2, broken into halves
Curry leaves - a sprig
Onions - 1, medium size, finely chopped
Green chillies - 2, medium size, medium hot, finely chopped
Coconut shreds - 2 tablespoons, fresh
Lemon juice - 1 tablespoon

Method: Put the soaked grams, the water in which it was soaked, turmeric powder, and 1 teaspoon oil into a medium-sized vessel along with 2 cupfuls of boiling water, cover with a lid, and cook over moderate heat till the grams are boiled and tender. A gram pressed between the thumb and forefinger should mash to pulp easily. Put the boiled gram in a sieve to allow the water to drip away. Heat a frying pan and pour in one teaspoon of oil. When oil is very hot, put in the mustard seeds to splutter, black-gram dal to brown lightly, dried red chillies to turn crisp, curry leaves, and then onions and green chillies all together. Saute well till the onions turn limp. Add the boiled gram and salt. Saute well turning over frequently for 5 minutes or till no water turns out of the mixture. Remove from the heat. Add the coconut shreds and lemon juice and mix well. Serve hot.

Traditional Indian Home Cooking Recipe: Soondal