Peanut sundal, a quick and easy stir-fry with peanuts and simple spices. A quick and easy snack anytime.
What is Sundal?
Sundal is traditionally a south-indian dish made of boiled legumes. When I say legume, it includes pulses, beans and peas. It is a dish made often during pooja or traditional functions as an offering.
It is pretty simple to make sundal. All you need to do is soak the legume for certain amount of time, cook it soft and add a tempering with chilies and coconut. That’s it, you have a healthy, hearty dish ready in minutes.
If you are like me, you will readily have a bag of soaked chickpeas or black-eyed peas ready in your freezer. If you have a soaked beans ready in your fridge, sundal takes less than 30 minutes to make.
Some like to make a separate spice powder sundal podi, for seasoning sundals. It is a simple spice powder containing chana dal, coriander seeds, and chilies. I too make sundal podi during navarathri as it makes it much more easier.
I have given the recipe for sundal podi that makes a small quantity just for this recipe. You can make it in large quantities and store in the refrigerator and use accordingly.
Apart from being a quick to make offering for poojas, they are also a hearty and healthy snack anytime. A sundal for lunch along with your other dry curries, increases your protein intake. We love to include this chana salad and black-eyed peas salad as part of our regular meal.
As vegetarians, we always keep looking for protein sources, these are abundantly available in our lentils and legumes. It is understood they also have carbs in them, so should be had in moderation if you are looking for a low-carb meal plan.
How to make Peanut Sundal
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Soak peanuts in warm water for 10 minutes. Take it in a vessel, add salt and enough water and pressure cook it for 2 whistles or until soft. Let the pressure fall on its own.
- While the peanuts are cooking, dry roast the ingredients given under roast & grind, powder it and keep it aside until use.
- Heat a pan, add oil and temper it with mustard seeds and hing. Add the boiled and drained peanuts to this, add coconut and sundal spice to this. Let this sit for 4-5 minutes on the stove. Remove it and serve warm.
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More Sundal Varieties
Peanut Sundal | வேர்கடலை சுண்டல்
- 1 Cup Peanuts/வேர்கடலை
- Salt to taste approximately ¼ teaspoon
Roast & Grind
- 1 tablespoon coriander seeds
- 1 teaspoon chana dal
- ½ teaspoon white sesame seeds
- 3 nos red chilies
- a sprig of curry leaf
- ½ teaspoon oil
- ¼ teaspoon mustard seeds
- ½ teaspoon chana dal
- hing, turmeric each a pinch
- Soak Peanuts in warm water for 10 minutes. While the peanuts are soaking, dry roast the ingredients given under roast &grind in a kadai. Let them cool for a minute or two, then powder them coarsely in a mixer.
- Drain excess water from the peanuts and take it ina pressure cooker, add water to immerse the peanuts. Add salt and mixwell.
- Pressure cook for 2 whistles or until done. If making it for much older people, i would suggest cooking for 3 whistles. Lett he pressure release on its own, remove the peanuts from the cooker, drain the excess water and keep it aside until use.
- Heat oil in a kadai, splutter mustard seeds, add hing, turmeric and chana dal. When the dal browns a bit, add the drained peanuts and saute well.
- To this, add ¾th of the ground spice mix and mix well. Let this be on the stove in a simmer flame for another 4-5 minutes for the flavors to mingle. Take it off the stove and serve warm.
Serve this heathy and delicious peanut stir-fry warm as a snack or as an accompaniment to your regular lunch. They can also be packed in lunchboxes.