We can consider sundal to be a kind of salad made by steaming beans or lentils and then tossing it with Indian seasonings. Peanut/Groundnut/Verkadalai sundal is by far my favorite of all sundal varieties. It is funny how our likes change as we grow up because I did not like boiled peanuts when I was a kid. I normally stock up on bags of peanuts from the Indian store and I have made some dishes just because it has peanuts in it. I add it to seasonings when making upma, poriyals, etc.
Anyway this sundal also follows the basic method of making sundal with any beans or lentils. You steam the groundnuts and add the tadka of mustard seeds, urad dal, curry leaves and red chillies followed by coconut. With Navaratri around the corner I am sure everyone is busy setting up Golu and also planning the menu for the festival. So here is one more to add to your collection.
Checkout Channa Dal Sundal and 15 bean Sundal.
1 cup raw peanuts
A pinch of turmeric
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
3 red chillies
1 tbsp coconut
Soak the peanuts for 2 hours.
Add a pinch of turmeric powder and steam in the pressure cooker for a couple of whistles. (Around 10 minutes)
Cooked and ready.
Heat oil and add mustard seeds. When it splutters, add urad dal, red chillies and curry leaves.
When the dal turns golden brown add the steamed peanuts.
Toss it all together.
Yummy sundal ready to be served.
I am sending this entry to Kalyani’s Fasting Foods Event, Krithi and Denny’s Serve it Steamed event and to Anamika’s Herbs and Flowers – Curry Leaves event.