I am sure everyone is enjoying the Navaratri with family and friends. As I had mentioned in an earlier post, food is the only thing which connects me to festivals in India and for this festival it is all about sundal. I am planning on making nine varieties and this is my fourth.
Sundal is basically a salad made with lentils or beans and tempered with Indian spices. Making sundal the same way can be boring at times and this masala sundal with lemon juice is sure to be a welcome change. This sundal is not limited to just peas, you can use any beans or lentils. The masala along with the mild tanginess from lemon juice took the normal sundal to a whole new level and we thoroughly enjoyed it.
Checkout other sundal varieties posted.
For Masala – Roast and Grind
1/2 tsp oil
1 tsp coriander seeds (dhaniya)
1/2 tsp urad dal
1/2 tsp channa dal
2 red chillies
A pinch of asafoetida
1 tbsp coconut (Do not roast)
Soak the peas overnight.
Add salt and pressure cook for 3 whistles (say around 10 – 15 minutes). The peas should not be mushy.
Prepare the masala. Heat oil and add the ingredients under masala except coconut. Turn off the heat when the dals turn golden brown. Allow to cool.
Take in a coffee grinder or blender and add coconut to it.
Grind to a coarse powder.
Heat oil for tadka and add mustard seeds. When it splutters add urad dal, red chilly and curry leaves.
Add the cooked peas.
Add the prepared masala powder. Mix.
Add lemon juice. Mix.
Garnish with coriander leaves.
Yummy and tasty masala sundal ready.