‘Sundal’, a dish from Tamil Nadu ideally prepared from any one of the different legumes/pulses that is boiled and stir fried with grated coconut and a tempering, the most common being the chickpea sundal (kadala sundal). These are easy to prepare, nutritious, and protein-rich.
Sundals can be prepared from chickpea (kadala sundal), gram dal (kadala paruppu sundal), green gram (paccha payarru sundal), split green gram dal (mung dal or pasi paruppu sundal) etc etc…. list is endless, can also be prepared with rajma, black-eyed beans, soya beans.
In south India, sundals are prepared during festivals, especially during Navratri and Ganesh Chaturthi.
Mung bean, green gram, mung dal, pasi paruppu is a versatile legume. When it is whole it is called mung or mung bean or green gram or pachha payarru, when the mung is split into a gorgeous yellow-colored body, it is known as mung dal or pasi paruppu or chiru paruppu.
I recently prepared the mung dal sundal and was waiting to share the recipe on my blog.
Ideal as an evening snack but a bowlful of sundal can be munched any time of the day.