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Sundal podi
a lentil sprinkle to shake up the boring cooked beans
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Preserves, Snacks, Traditional
Cuisine
diabetic friendly, gluten free, Indian, Kids choice, One pot, South indian, tamilnadu, Vegan, Vegetarian, Winter
Servings
20
spoons
Ingredients
1x
2x
3x
3
tbsp
Split bengal gram
3
tsp
Black gram dal
Whole , with the skin
11/2
tbsp
coriander seeds
12
long
dry red chillies
salt to taste
tempering
1
tsp
mustard seeds
1
tsp
Urad Dal
1
sprig
curry leaves
Instructions
Set a heavy bottomed wok on the stove to heat to a medium heat.
Add the mustard seeds, urad dal and curry leaves and dry roast on a low flame.
When the mustard seeds splutter and the urad dal turns golden remove and set aside.
Now add the bengal gram and urad dal till golden, remove it to a plate to cool.
Now add the red chillies and roast till smoky and crisp. remove and set aside on the plate with the dals
Next add the coriander seeds and slow roast till smoky. This is very quick, so be watchful. remove and set aside to cool with the dals.
Add the roasted ingredients into a blender. Keep the tempering ingredients aside
Blend into a fine powder.
Add the tempering into the powder and mix it well. Store in airtight containers.
To use sprinkle a tbsp of the powder for every cup of cooked beans.
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