Peanut Sundal – a healthy, guilt-free snack.
Sundal is a commonly prepared snack down south and holds a special place during Navratri. Different varieties of sundal are made for each of the nine days during Navratri and offered as prasad. Sundals can be made with various legumes such as chickpeas, green gram, kidney beans and chana dal. Legumes/lentils are soaked for few hours, cooked and then tempered with spices and garnished with fresh, grated coconut and coriander leaves. Sundals make for a good tea time snack. It is also one of the popular
street foods of Chennai. It is easy to make and is a nutritious snack – a great alternative to store bought junk food.
Peanut Sundal is one of the common sundals made during Navratri and is distributed as prasad. Peanuts are soaked for few hours and pressure cooked. Boiled peanuts are then added to a tempering of udad dal, mustard seeds, curry leaves, green chillies and ginger. It is then garnished with fresh coconut and coriander. I have shared the basic sundal recipe here. It can be made more interesting by adding chopped raw mango/ toasted sesame seeds / sambar powder etc.
Here is the recipe for the simple peanut sundal:
Step wise recipe with pictures:
Wash and soak raw peanuts for 3 hours.
Drain the water. Transfer the peanuts to a pressure cooker. Add water and salt. Pressure cook the peanuts for 3 to 4 whistles.
Drain the water and keep boiled peanuts aside.
Heat oil in a skillet. Add udad dal, mustard seeds and hing.
Once the seeds start spluttering, add curry leaves, chopped green chillies and grated ginger. Saute for few seconds.
Add boiled peanuts, salt and mix well.
Next, add fresh, grated coconut and give a quick mix.
Finally, garnish with chopped corainder leaves.
Peanut Sundal is ready to be served
1 cup raw peanuts
1 tbsp oil
1 tsp split black gram (udad dal)
½ tsp mustard seeds (rai/sarso)
a pinch of asafoetida (hing)
few curry leaves
2 green chillies, chopped
1/3 tsp grated ginger
salt to taste
¼ cup fresh, grated coconut
1 tbsp chopped coriander for garnishing
- Wash and soak peanuts for 3 hours.
- Drain the water and transfer to a pressure cooker. Add water and salt.
- Pressure cook for 3 to 4 whistles.
- Allow the steam to escape fully before you open the pressure cooker. Drain the water and keep boiled peanuts aside.
- Heat oil in a skillet.
- Add udad dal, mustard seeds and hing.
- When the seeds start crackling, add curry leaves, chopped green chillies and grated ginger. Saute for few seconds.
- Add boiled peanuts, salt and mix well.
- Finally add fresh, grated coconut.
- Give a quick mix and garnish with chopped coriander leaves.
- Peanut Sundal is ready to be served.
- Chopped onions can also be added to the tempering. But if making for prasad, avoid the onions.
- Addition of chopped raw mangoes and sambar powder gives a unique flavour to the sundal.
- Toasted sesame seeds can be added too.
WATCH RECIPE VIDEO:
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