BENGALURU ADIGE - Sundal - Traditional South Indian Dish

**Author - Alee Venkatesh **

SUNDAL - South Indian delicacy with amazing flavour, spiced & tempered.  This is a dish which can be eaten alone or can be served as a side dish with Indian flat bread "Chapati", rice and South Indian RASAM varieties.


Chana & moong dal Sundal

Corn Sundal



Peanut & Avarekalu Sundal


Hesarukalu (green gram) Sundal



Chana (Chickpeas) Sundal Varieties



Mixed Beans Sundal & Sundal Rasam

INGREDIENTS & METHOD
  • 1/2 cup each of chick peas, horse gram, green gram & black eyed beans - soaked and cooked until tender
  • salt to taste
  • Lemon juice to taste
  • Green chillies or red chilli flakes to taste
  • pinch of hing powder
  • 2 tsp. grated coconut
  • 2 tsp. oil
  • FOR SEASONING - mustard seeds, channa & urud dals are used
  • 1-2 tsps. of finely chopped coriander leaves & curry leaves
  • 2 medium sized onions - finely chopped
  • Heat oil in a pan, season mustard seeds, hing, channa, urud dal
  •   Add onions, fry until golden brown, add cooked mixed beans, fry for few minutes
  • Add other ingredients - salt, coconut, chillies, coriander & curry leaves - mix to combine and fry for few more minutes
  • Remove from heat, add lemon juice and serve hot with Chapati, rice & rasam.


TIPS -After cooking the beans, don't throw the water, instead drain any excess water and use it for making USLI (sundal) RASAM (Rasam pictured above) by adding - hing, mustard & cumin seeds seasoned in ghee (FOR VEGAN VERSION REPLACE WITH OLIVE OIL), lemon juice, salt & chilli powder to taste, rasam powder to taste, grated coconut, curry & coriander leaves for garnishing.  Delicious rasam ready in minutes.