I am trying to include more beans and lentils in our diet in an attempt to eat healthy. I’d always left sundal for the festivals, but have recently started making it for breakfast or lunch. I also figured it made a great pre-gym snack in the evening. I soak these the previous night and cook them in the morning. When we get home in the evening, all I have to do is make the sundal.
1 cup Black Chick Peas, soaked overnight
1 tsp Oil7-8 Curry Leaves
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Chana Dal
1 tsp Green Chilli Paste
1/4 tsp Ginger Paste
1 Red Chilli
1/4 tsp Asafoetida
1 tbsp Coconut, scraped
Salt to taste
Pressure cook the soaked chickpeas with salt for 4-5 whistles. Drain when done.
In a kadhai, heat oil. Add the urad and chana dals, mustard seeds and asafoetida. When the mustard splutters, add the curry leaves, ginger and chilli pastes, and the red chilli. Fry for a minute. Add the cooked chickpeas, and a little salt. Cover and cook 4-5 minutes. Garnish with the scraped coconut and enjoy.
A bowl of this about half an hour before hitting the gym is a great answer to post office hunger pangs and keeps me from feeling "low" during a workout.