GastronomicGallivant: SouthIndian Sundal With Lemon Juice, Zest and a Hint of Mint

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!

Pressure cooker comes in handy(not mandatory) to make this sundal dish. Every Indian Kitchen has one. It makes cooking certain foods a breeze. I got this little beauty the last time I went to India. Isn't it cute?While an ordinary pan will take some 2-3 hrs to cook the pre-soaked legumes, a pressure pan takes 10 minutes tops. Excellent way to save Gas/electricity, no? I don't wish to brag, but I have 2 more beauties in different sizes. I don't know what I would do without it. Rice, pulses, Lamb, Chicken and many more get cooked fastest in a pressure pan.

Macy's has some excellent choices of Pressure cooker.I am going to get myself the 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".
 
Ingredients:

• 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

Procedure:

• 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.

Makes ~ 3 Servings.

Enjoy!