DRY PEAS SUNDAL

NEEDED
dry green peas
1 tsp oil
1 tso mustard
Little grated coconut
Green chilly
Hing
Salt
Curry leaves

METHOD
Soak the peas in water overnight.
Then drain the water .
Pressure cook the peas adding enough water , leave 4 whistle.
Remove , drain the excess water and keep aside.
( u can also add salt and pressure cook the peas  or can add later )
Grind coconut , green chilly together without adding water,keep aside.
In a wok temper mustard in 1 tsp oil and add the boiled peas .
Add salt ,hing and the ground coconut chilly .
Saute for 2 min.
And curry leaves , and remove.

BIG VAAL SUNDAL

 NEEDED
 Dry big vaal / big mochai - 2 cups(soak over night in water).
Salt
Turmeric powder /haldi- 1/2 tsp
1 red chilly
2 tsp oil
1 tsp mustard
1 tsp urad dal

TO ROAST AND GRIND
1/2 tbsp dhaniya / corriander seeds
1 tbsp channa dal
3- 4 red chilly
Hing
Grated coconut - little
2 tsp oil

METHOD
In a wok add 2 tsp oil and roast dhaniya, channa dal, red chilli.
Swith off the gas .
Add hing and coconut .
Roast in the wok heat itself .
Remove and allow it to cool.then powder it.

METHOD
Wash and Pressure cook the vaal adding enough water , leave 3 - 4 whistle.
Remove and keep aside.
In a wok add oil and temper mustard , urad dal , red chilly.
Add the cooked vaal without water.
Cook for few minutes.
Add salt , haldi, and the ground powder .
mix well  and cook for 2 minutes  and remove.

NOTE
Adjust the ingredients according to the vaal qty.
( add the ground powder as required , if more)
Remaining powder can be used invany curry or dal ......

JOWAR SUNDAL

NEEDED
jowar millet- 1/2 cup
green moong - 1/4 cup- sprouted
Salt
red chilly- 1 - broken
Hing
Turmeric powder
little grated coconut
2 tsp oil
Mustard
jeera
curry leaves
chat masala- opt


How TO MAKE SPROUTS
soak jowar and green moong seperately over night.
Next morning drain the water and put inside a cesrole.( Separately)
This we do for sprouting.

METHOD

• Steam the green  moong   and keep aside.
• Then take a small cooker, add enough water and pressure cook jowar ( direct cooker)
• leave 5 to 6 whistle. 
• Remove and drain the excess water. 
• Now take a wok and temper mustard, jeera, curry leaves, red chilly. 
• And the jowar and moong.
• add hing and turmeric powder,  salt . 
• Stir and cook for 2 min .
• atlast add grated coconut,  mix well and remove. 
• Sprinkle little chat masala above this and serve.
• 
  

TATTA PAYIR SUNDAL

NEEDED:

Tatta payir (cow peas in brown color)- 1 cup ( soak over night)
Salt
Red chilly
Grated coconut
oil 1 tsp
mustard
Urad dal
Hing
Curry leaves

METHOD

• Pressure cook the Tathampayaru adding water as required.  ( dont over cook it will get mashed) 
• Drain the water and keep aside. 
• In a wok temper mustard,  urad dal , red chilly, curry leaves .
• Then add the cooked Tathampayaru. 
• Add salt , hing,  grated coconut. 
• Cook for few minutes and remove.

BLACK VATANA SUNDAL

NEEDED:

Black vatana- 1 cup( soak over night)
Salt
Hing
2 tbsp -grated coconut
Red chilly
Tomato - 1
2 tsp oil, mustard,  urad dal.

METHOD

• Grind coconut , tomato, red chilly and keep aside.
• Pressure cook vatana , leave 5 to 6 whistle.
• Then drain the water from the cooked vatana.
• In a wok add 2 tsp oil  and temper mustard, urad dal.
• Then add the gound (coconut Red chilly tomato) paste.
• Cook for few minutes on a medium flame till its dry.
• Then add the cooked vatana and add hing, salt.
• cook for 2 minutes . Add 
• Curry leaves and remove.

NOTE
 shd fry the sundal well, if not will get spoiled soon.

LOBIA SUNDAL

NEEDED:

Lobia/ black eyed beans - 1 cup( soak over night)
1 tsp oil
1 tsp mustard,  urad dal
Hing
Salt

TO GRIND

Little grated coconut
Red chilly
Grind without adding water.

METHOD

• Pressure cook the lobia adding water as required.  ( do not over cook, it will get mashed)
• Then remove , drain the water and keep aside.
• In a wok temper mustard, urad dal in 2 tsp oil.
• add the cooked lobia.
• Add salt, hing,  and the ground coconut chilly.
• Stir well and cook for few minutes on a medium flame. 
• Add curry leaves and remove.

PEANUT SUNDAL

NEEDED:

Peanut/ ground nut - 1 cup
Red chilly- 1 - broken
Salt
Hing
Turmeric powder
1 tsp oil, 1 tsp mustard,  1/ 2tsp urad dal

METHOD

• Soak the peanut for 1/2 hr and drain the water.
• Add fresh water , salt and pressure cook leaving 6  - 7 whistle.
• Again drain the water and keep aside.
• Temper mustard,  urad dal,  red chilly in 1 tsp oil.
• Add hing , turmeric powder. 
• Add the cooked peanuts and saute for 2 minutes and remove  

CHANNA SUNDAL

NEEDED:

Channa dal / kadalaiparupu - 1 cup
Red chilly - broken
Turmeric powder
Salt
2 tsp oil , mustard 1 tsp
Grated coconut little.

METHOD

• Soak the channa dal in water for 1/ 2 hr. 
• Wash and drain the water. 
• Then pressure cook the channa dal adding turmeric, and  water as required. (2 whistle. )
• Remove,  drain the excess water.  ( can use the water while making vegetable)
• in a wok temper mustard  , red chilly,in 2 tsp oil , then add the channa dal .
• add salt and fry for 2 min. 
• add grated coconut  , stir well and remove.