Author Notes
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
Ingredients
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1 cup
dried black eyed peas
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1/4 teaspoon
turmeric powder
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Salt to taste
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1 tablespoon
cooking oil
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1/2 teaspoon
black mustard seeds
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1
red arbol chilli broken in two
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1 pinch
pinch asafetida (optional)
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2
large shallots, finely sliced into half rings
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1
jalapeno, deseeded & finely minced
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2 tablespoons
finely chopped Cilantro
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Juice of 1/2 a lemon/lime
Directions
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Soak the Black eyed peas in plenty of water for ~ 2-3 hrs till plumped up & completely re-hydrated.
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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.
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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.
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Stir till the shallots turn limp & translucent.
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Add the beans, cover & cook on low heat till all the flavors have blended (~5-8 mins).
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Remove from heat, transfer into a serving dish, drizzle with the lemon juice & garnish with chopped cilantro.
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(If using canned beans, omit steps 1 & 2, and add the turmeric to the pan along with the beans).
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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