Monday, October 10, 2011

Whole Urad Sundal

I made this sundal on the eighth day of Navarathri. The recipe was presented on a TV show by the renowned cook and TV personality, Revathi Shankaran.
Whole urad (with skin) – ¾ cup
Mustard seeds – 1 tsp
Asafoetida powder – ¼ tsp
Finely chopped ginger– 1 tsp
Finely chopped green chillies – 1-2 tsps (more or less according to your taste)
Salt to taste
Curry leaves
Oil – 1 tbsp (I used gingelly oil)
Soak the urad dal for at least 3 hours and then pressure cook. I kept it for four whistles and it was perfectly cooked. You could try cooking it in an open vessel too, it might take longer though. Drain any extra water that remains and keep the dal aside. Heat oil in a pan and add the mustard seeds. As the seeds start spluttering, add the ginger, green chillies and asafoetida and sauté for a minute. Add the cooked dal and salt and mix well. Heat thoroughly for about five minutes and remove from the heat. Garnish with coconut and curry leaves and enjoy. Bon Appétit. 


  1. simple and delicious sundal..

    Regarding using wheat flour for sponge cake..i haven't tried it, but my opinion is it should work fine, do let me know if you try using wheat..

  2. Yes it was really nice..I expected it to be sticky, like the texture of dal makhni, but it wasn't.

    Will definitely let you know once I try the cake.