Shundal

Snatching the platform from lopa for a few lines this is Nithya back after a long time. After the semiya upma I thought it is now time for a very simple recipe.

Being born n brought up in the land of gujjus Ahmedabad there was an important habit inculcated- eating legumes on a regular basis. Soak-boil and some simple recipe for your daily balanced food. In gujju we call it kathol. In South the same is called Shundal. But in south it is made on occasions alone. Navratri- The festival of nine nights includes shundal preparation everyday-variety.

I made some today thanks to a colleague/friend of mine Bharrathi for her inputs- no occasion though so thought of jumping in to this blog and sharing it with you all.

You can use this recipe for any kind of legumes- the chickpeas black or white will do full justice to the taste.

Lets get in all the ingredients-

1 cup of black chana soaked for around 3-4 hours

1/2 coconut and 3-4 green chillies

2 tbsp oil

pinch of asafoetida

few curry leaves
Salt to taste

The procedure is very simple
Strain and boil the black chickpeas with some salt. Strain and keep it ready once done.


Grind the coconut and green chillies together. You can add little water but make sure it is 70 to 80 pc dry and not a liquid paste

Heat oil in a wide pan, add the mustard seeds and allow them to splutter.

Add asafoetida and curry leaves and then the coconut and green chillies mixture.. Fry for about few minutes


Now add the black chana.Mix well. Keep it closed for 3-5 mins stirring occassionally.

And now its ready to eat.


This proves to be a very simple easy to prepare breakfast/snack. The legumes and the coconut make sure you get your dose of nutrients. There is another variety where you can add red chillies, some onion and tomatoes instead of the coconut. The coconut actually reduces the shelf life :) So if you living in a very warm climate make sure your shundal gets some place in your fridge.
Till my next entry in Lopa's cooking den.. Happy Cooking...
Thanks Lopa :)