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
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.