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
1 1/2 teaspoons
urad daal (split black lentils)
whole dry red chilies
channa daal (split bengal gram)
fresh grated coconut
In This Recipe
Cook edamame in hot water for 5 minutes or per instructions on the package.
Once cool, shell edamame and set beans aside.
In a medium sized pan, dry roast cilantro seeds, split bengal gram and red chilies.
Once cool, grind the spices and set aside.
In the same pain, heat the oil.
Add mustard seeds to the warm oil and allow it to pop.
Add the urad daal to the oil and once lightly browned, add the basil leaves, curry leaves and asofoetida.
Now add the edamame, ground spices, turmeric and salt to taste.
Stir on low heat till all the flavors are blended together.
Take this off the heat, transfer to a bowl and mix with grated coconut and lime juice.