One more addition to quick ‘n’ easy recipes that requires hardly any chopping and dicing. Any Sundal is ridiculously simple to make that is a filling savory salad, a quick evening tiffin as well a good source of proteins.

The recipe is same as the Kondakadala/Chickpeas/Garbanzo beans Sundal , except the soaking and cooking time.

Serves: 2

Ingredients you will need:

1 cup dried peanuts
2 tsp oil
1/4 tsp mustard seeds
2-3 dry red chillies
Curry leaves – A few
1/4 tsp Hing/asafoetida
4 tbsp Grated coconut
Salt to taste

Preparation:

Soak the peanuts in water for 2 hours. Discard the water and pressure cook the soaked peanuts with just enough water till all peanuts are immersed and 1/2 tsp of salt. Cook for 2 whistle. The peanuts should be tender and soft. Drain the peanuts.

Heat the oil in a pan and add the mustard seeds. As they start to crackle, add red chillies (broken into two), the curry leaves, hing/asafoetida and add the drained peanuts and salt. Mix well on medium flame for 4-5 minutes and sprinkle grated coconut, mix well and remove from heat, Serve.

Happy cooking