Uppu Sundal

Types of Sundal that can be prepared this way include:

1.       Kothukadalai Sundal / Kondakadalai Sundal / Channa Dal Sundal

2.       Kaaramani Sundal

3.       Pattani Sundal (Peas Sundal)

4.       Rajma Sundal

5.       Pacha Payaru Sundal (Green gram/dal sundal)

6.       Mochai Sundal

7.       Kadalai Sundal / Verkadalai Sundal (Peanut Sundal)

8.       Kadalaparuppu Sundal (Gram dal sundal)

9.       Payathamparuppu Sundal / Pasiparuppu Sundal (Moong dal sundal)

Ingredients:

1.       Any of the above said pulse: 500 gms

2.       Salt

3.       Red Chilly: 5 or 6

4.       Green Chilly: Optional (Can be used for Kadalaparuppu and Payatham paruppu Sundal alone. If 1 green chilly is used, reduce the red chilly by 2)

5.       Grated Coconut: 4 tbsps

6.       Curry Leaves: 10 to 15

7.       Asafoedita: A pinch

8.       Turmeric Powder: A Pinch

9.       Oil: 2 tsps

Preparation Procedure:

1.       Soak the Pulse based on the time chart: Refer to my post: Tips for cooking sundal

2.       Pressure cook the pulse by adding salt and water in a pressure cooker such that the pulse is soaked (Refer to the Tips for cooking Sundal). In case of Kadalaparuppu / payathamparuppu Sundal, you can directly cook in the kadai by adding salt and water instead of pressure cooker. This way will allow more control to know the state of the pulse and hence these dals will not mash up as in a pressure cooker.

3.       After switching off the pressure cooker, allow this to cool for some time and drain the water completely.

4.       In a kadai, add 2 tsps oil, add mustard seeds and while it starts spluttering, add asafoedita, Red chillies & Green chilly (optional) and roast them for a while. Now add the grated coconut and the curry leaves and roast for few seconds.

5.       Add the ingredients of the kadai to the drained sundal in the pressure cooker. Do not close the pressure cooker, stir the contents and leave it on stove at sim for less than 5 minutes and switch off.

Tasty, Yummy Sundal is ready… J