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.

Ingredients

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

Coconut

Oil – 1 tbsp (I used gingelly oil)

Method

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.