Sundal refers to a stirfry in South India where theyre a common afternoon tea time snack (except, its usually served with a steaming hot steel tumbler of 'filter' coffee)
The variety in Sundals come about from the various lentils & beans used in the dish rather than the seasonings, which is a simple 'tadka' (seasoning with hot oil) of mustard. —Panfusine
dried black eyed peas
Salt to taste
black mustard seeds
red arbol chilli broken in two
pinch asafetida (optional)
large shallots, finely sliced into half rings
jalapeno, deseeded & finely minced
finely chopped Cilantro
Juice of 1/2 a lemon/lime
In This Recipe
Soak the Black eyed peas in plenty of water for ~ 2-3 hrs till plumped up & completely re-hydrated.
In a pan cook the beans with adequate water (i.e, submerged well) with the turmeric, till soft but not mushy. Drain & discard the excess water. Add salt, mix well & set the beans aside.
In a pan, heat the oil. when its about to smoke, add the mustard seeds and the dried red arbol chilli. When the mustard seeds begin to sputter, lower the heat & add the optional asafetida, the jalapeno & the sliced shallots.
Stir till the shallots turn limp & translucent.
Add the beans, cover & cook on low heat till all the flavors have blended (~5-8 mins).
Remove from heat, transfer into a serving dish, drizzle with the lemon juice & garnish with chopped cilantro.
(If using canned beans, omit steps 1 & 2, and add the turmeric to the pan along with the beans).