Thursday, January 5, 2012

Peanut Sundal

Usually Garbanzo (Chick pea) sundal is heralded as the king of sundals but of the varieties I made for Navrathri 2011 I liked this one best. It is hardly a wonder because I love peanuts. If you have grown up in India and that too along the coast, you cannot have missed sampling these peanut sundals that vendors hand out on the beach for a few rupees. I somehow think the sand and the salty air add taste to those foods that can never be replicated in our pristine kitchens :)

Make this as a sundal, as a side salad or a snack for those hungry tea time bites.

Difficulty level : Easy

Time: Preparation time ( 2 hours), Cook Time ( 10 min)

  • a cup of raw unsalted peanuts with their skin on
  • salt
  • a pinch of turmeric
  • water
To temper:
  • oil
  • 1 tbsp mustard seeds
  • 2 tsps urad dal (split black gram dal)
  • 3 green chilies slit or chopped in small pieces, or you can use 4 red chilies
  • 1 to 2 tbsps grated coconut (fresh is always better)
  • 2 to 3 nos curry leaves
  • hing ( a pinch of asafoetida)

Method de Preparation:
  1. Soak the peanuts in a vessel immersed in water for about a couple of hours. Pressure cook with a pinch of turmeric with water just immersing the nuts.
  2. When cooked ( should feel soft when pressed and no longer hard), drain excess water and keep aside.
  3. In the meantime get all the ingredients for tempering ready - chop the chilies and curry leaves finely.
  4. Take oil in a pan, when hot add the mustard. Allow to splutter and add the urad dal and the hing. Soon after add the curry leaves and the green or red chilies. Mix in the peanuts and coconut and add salt as needed.
  5. Peanut Sundal is ready to be served!


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