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Prep time
20 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Chundal is a traditional South Indian dish prepared using beans or lentils and a certain set of spices. Chundal is a staple in most South Indian restaurants. This is a twist on a traditional recipe using edamame and basil. —tapasya
Ingredients
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3 cups
unshelled edamame
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1 teaspoon
mustard seeds
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1 1/2 teaspoons
urad daal (split black lentils)
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1 pinch
asofoetida
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3
curry leaves
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5
basil leaves
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2
whole dry red chilies
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1 teaspoon
cilantro seeds
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1 teaspoon
channa daal (split bengal gram)
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1 tablespoon
avocado oil
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1 tablespoon
fresh grated coconut
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1/4 teaspoon
ground turmeric
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1 tablespoon
lime juice
Directions
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Cook edamame in hot water for 5 minutes or per instructions on the package.
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Once cool, shell edamame and set beans aside.
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In a medium sized pan, dry roast cilantro seeds, split bengal gram and red chilies.
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Once cool, grind the spices and set aside.
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In the same pain, heat the oil.
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Add mustard seeds to the warm oil and allow it to pop.
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Add the urad daal to the oil and once lightly browned, add the basil leaves, curry leaves and asofoetida.
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Now add the edamame, ground spices, turmeric and salt to taste.
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Stir on low heat till all the flavors are blended together.
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Take this off the heat, transfer to a bowl and mix with grated coconut and lime juice.
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Garnish with more grated coconut and fresh basil.
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