When you hear the name sundal, the mind immediately thinks about Navratri. Nowadays, we have more elaborate lunch or dinner get-togethers during Navratri. But in my childhood, we had only sundal. We visit our friends and families during this Navratri time to look at the golu in each home, and we will be given the sundal that was offered to the goddess. Sundal is a healthy snack as it protein-packed. Usually, they are made with legumes or dhals, but peanuts are also a great option. Peanut sundal is very common neivedhyam during Navratri. Cooking with the pods and peeling them is laborious. Here is a quick version that is ready in 20-25 minutes. It is very simple to make. This is equally tasty.
I am posting this for Blogging Marathon. This is for the A-Z series Neivedhyam Recipes. This is also great for Ganesh Chathurthi, Navratri, and other festivals too. I am very happy as this is my first time joining the wonderful group and enjoyed my time making this.
To know what others are doing in this marathon for this month, check here.
Ingredients
Vaerkadalai / Peanut (raw) - 1 cup
Salt - 1 tsp
Water - 1 and 1/2 cup
Seasoning
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Split urad dhal -1/4 tsp
Curry leaf - 1 sprig
Asafoetida - 1/8 tsp
Method
Pressure cook the peanuts with water and salt for 3 whistles. Once cooled, drain the water.
In a pan, heat the oil. When it is hot add the mustard seeds. After it splutters, add the dhal, asafoetida, and curry leaves. Fry for a minute till the dhal is golden brown. Then add the drained peanuts and continue stir fry till all the water evaporates.
Sundal is ready to be served hot, warm, or at room temperature.
Tips
1 tbsp of coconut can also be added at the end which adds more flavor to the sundal.
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