Friday, 25 September 2009
Its Navratri and how may we miss 'Chundal'. Its a dish prepared with, originally, boiled Chickpeas which is seasoned with Mustard, Cumin seeds, Asafoetida and Coconut. During this season, Chundal is distributed as Prasadam in temples to all. They actually taste the best!!
For vegetarians, especially, this is one of the best source of proteins and when consumed give a lot of energy. As children, in the evening, we used to rush home from school as we would know beforehand that our mother would have prepared Chundal; seeing the soaked Chickpeas! Its such a simple dish and tastes absolutely yummy. Here I have used an assortment of legumes (Chickpeas, Mung beans, Black-eyed beans, Moth beans, Black beans and Kidney beans; all taken in equal quantities for 2 cups of cooked legumes in total) and prepared the Chundal.
Pressure cooked legumes- 2 cups
Oil- 4 tsp
Urad dal/Split black gram- 1 tsp
Mustard seeds- 1/2 tsp
Jeera/Cumin seeds- 1 1/2 tsp
Red Chilly- 1 (Broken into pieces)
(Note: You may add 2 Green chillies too)
Hing/ Asafoetida- 3/4 tsp
Curry leaves- Few
Turmeric- 1/4 tsp
Salt to taste
Grated Coconut- 1 Tbsp
Coriander leaves- For garnishing
Soak the legumes overnight. Pressure cook and take care not to overcook them. In a pan, heat oil. Add Urad dal and Mustard seeds. When the Mustard seeds start to splutter, add Jeera, Red Chilly, Hing and Curry leaves. Now, add the cooked legumes and fry them well for a minute. Add Turmeric and Salt to taste. Mix well. Add the grated Coconut and mix well. Garnish with Coriander and enjoy the Chundal just as a snack by itself or with hot Rice!
Preparation Time: 30 Minutes (Including the cooking time of legumes)
Serves: 2 people