|Sundal is part of the naivedyam at festivals|
It was an art to get the sundal to be flavorful and taste right. You read it right; "was" being the operative word. With OPOS it comes out right each time. "This hack converts the process to a single step by optimising the water quantity to ensure that the water is all absorbed" says Rama Krishnan, who developed the concept of OPOS. It is a never fail recipe. It has been tried and tested by many of us at UBF (Facebook group United by Food). Just remember that it needs to soak well.
Sundal is made with a variety of legumes like Channa (Desi / Kabuli), whole Moong, Rajma, Dry Peas, Black eyed beans, peanuts and so on. I love the sundal we make with Channa dal.
Channa Dal - 1 cup (soak overnight)
Green Chilli - 1, chopped
Ginger - 1/4 teaspoon (grated); optional
Salt - 1 teaspoon
Asafoetida - 1/2 teaspoon
Water - 1/2 cup
Grated Coconut - 1/4 cup to 1/2 cup (I prefer lesser coconut)
Bottled *Tadka - 1/2 teaspoon or as needed
Chopped corriander leaves to garnish.
Take soaked and drained dal in a 2 liter pressure cooker and top with the remaining ingredients.
Pressure cook on high flame for 4 whistles or 5 minutes (If cooking over a medium flame it will take 9 minutes or 2 whistles).
Open cooker after pressure subsides and mix in chopped corriander leaves.
Instead of Channa dal, you can use any of the legumes. The quantity of water remains same.
The larger the legume, the longer the cooking time.
When quantities are scaled up it is best to go by the number of whistles.
OPOS recipes are scale-able.
Heat oil and splutter mustard seeds and urad dal. Then add curry leaves and dry red chillies.
This may be stored in a bottle for upto 2 weeks.