Day 3 Week 3 of BM #52 -
Another prasadam usually distributed in temples across South India is Sundal or Guggillu as we call in my native tongue. Sundal can be made with any Bean variety. Here I chose to go with the dried peas.
It makes for a nice and nutritious snack as well.
*Dried Peas 1 cup
Salt, Turmeric, Green Chilies, Grated Coconut as needed
Lemon/Lime Juice as needed
Seasoning (Oil 1 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp, Asafoetida 2 pinches, Curry Leaves few)
*Fresh Green Peas can be used as well. In which case soaking and pressure cooking can be avoided.
Method Of Preparation -
Soak the dried peas for about 4-5 hours. Drain and pressure cook with adequate water. Make sure they are not totally mushed up. We want that the peas retain their shape. Cook on the stove top instead (if preferred).
In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the chopped green chilies, turmeric and the cooked peas.
Sprinkle salt and grated coconut and mix well.
Remove from heat and squeeze in the lime/lemon juice.
Offer to the Lord and enjoy.
Preparation Time 25 min
Makes approx 1 cup