 
 Sundal
Usually,
we end up cooking these pulses in the pressure cooker. A healthier option
is to steam the pulses as helps to keep in the nutrients.
Channe
ka dal sundal
| Ingredients |
Method |
Channa
dal - 250 gms
Salt - to taste
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Curry leaves - a few
Grated coconut - 1 tablespoon
Asafetida - a pinch |
Soak
the pulse for 3 hours.
After it is well soaked, drain the pulse of the water, add salt
and keep in a close-lid vessel and keep on the stove.
Once the dal is cooked, heat the oil in a kadai and add mustard
seeds, curry leaves, asafetida and once the seeds splutter, drop
the pulses and mix well. Add grated coconut.
To garnish, you could also add coriander leaves or squeeze a slice
of lemon for a tangy flavour. |
Karamani
sundal
| Ingredients |
Method |
Channa
dal - 250 gms
Salt - to taste
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Curry leaves - a few
Grated coconut - 1 tablespoon
Asafetida - a pinch |
Soak
the pulse for 3 hours.
After it is well soaked, drain the pulse of the water, add salt
and keep in a close-lid vessel and keep on the stove.
Once the dal is cooked, heat the oil in a kadai and add mustard
seeds, curry leaves, asafetida and once the seeds splutter, drop
the pulses and mix well. Add grated coconut.
To garnish, you could also add coriander leaves or squeeze a slice
of lemon for a tangy flavour. |
Nalayini
Rice
Dishes Sweet Puttu |
|
