Lentils/Legumes is one of the most important staple food in India. They are rich in protein, plenty of fiber,almost no fat and excellent protein alternative for vegetarians/vegans. To top it is inexpensive, very tasty and certainly not at all wimpish.My favorite way to eat any legumes or lentil is in the form of a Sundal. Sundal, not SundIal, is a seasoned South-Indian dry curry made with boiled/pressure-cooked legumes/lentils as a star ingredient.There are gazillion ways to make it. I have some dozen favorite versions to make them.. my favorite version#1 being the Marina beach style sundal and then this and ten more.:)
In South-India, Sundal is usually served at the beach or on auspicious occasions, like Navrathiri or at temples in bio-degradable cups.Yum!
For this post, I have 2 different sundals made with chickpea and field beans. Enjoy!
FaGor "Elite" Pressure Pan next time.Pressure Pans rule! An excellent way to "go green" as they are a very efficient way to cook. Always read the instructions Carefully before operating. It takes some time to get over the fear and get a handle on how to cook with one. But after that, its a walk in the park. :) Now on to the recipe, which is a lot similar to the other version I posted many moons ago..
This goes as a late entry to Susan's event, "My Legume Love Affair".
- Chickpea - 1 cup, soaked overnight or Fresh Tender Field beans(No soaking needed)
- Red/Yellow Onion - 1,small, finely diced
- De-hulled Split Black Gram - 1 tsp
- Mustard seeds - 1 tsp
- Green Chillies or Dry red Chillies - 1 or 2
- Curry leaves - A sprig
- Cilantro - 2 tbsp, finely chopped
- Mint - 1 tbsp, finely chopped
- Lemon Juice - Juice of 1/2 lemon
- Lemon Zest - 1 tsp, for Garnish
- Grated Coconut - 1 tbsp, optional
- Cumin Seeds - 1 tsp, optional
- Oil - 1 tbsp
- Salt to taste
- Pressure cook the Chickpea until it is tender.If using Fresh tender Field Beans, no need to pressure cook. Just boiling it for 10 minutes should do the trick.
- In a pan, heat the oil and season with mustard. When it start spluttering, add the chopped onions, green chili(if using) and saute for 2-3mins.
- Add the cooked, drained chickpea, curry leaves and mint. Toss gently to combine.
- Follow up with salt, and toss for a minutes and switch off.
- Add the lemon juice and garnish with grated coconut,lemon zest,cilantro just be serving.