Peanut Sundal



Peanut Sundal ~ Quick and easy snacks/Navratri recipes

peanut sundal
Peanut Sundal ~ Quick and easy snack

Navratri is an important Hindu festival and is celebrated with much fervour. Talimpu aka sundal varieties are offered as neivedhyam to Mother Goddess during the nine days. A popular sundal variety among Navratri recipes is Peanut Sundal aka Vergusenaga pappu Talimpu. Not only popular as neivedhyam (offering to Goddess), Peanut Sundal is one of those quick and easy snacks for tea time. The humble sundals make for protein rich, nutrition packed, guilt free and yummy snacks with tea.

Usually legumes like peanuts, kidney beans, black eyed beans, moong dal, chana dal, black chickpeas and white chickpeas (kabuli channa) are soaked in water, steamed till soft and tempered with spices with minimal oil. Peanut Sundal is the tastiest among all the sundal varieties and makes for a easy, healthy and tasty tea time snack.

Peanut Sundal

  • Prep time:
  • Cook time:
  • Serves: 5

Main Ingredients:

  1. peanuts

Ingredients

  • Peanuts - 1 cup, boiled till soft in salted water and drained
  • Green chili-ginger paste - 1 tsp (optional but recommended)
  • Coconut - 2 tbsps, freshly grated
  • Lemon juice - 1 tsp (optional)
  • Fresh coriander leaves - garnish
  • For tempering:
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp (split gram dal/minappa pappu)
  • Curry leaves - 1 sprig
  • Asafoetida - pinch (hing/inguva)
  • Red chili - 1, tear and de-seed

Method

  1. Soak peanuts in water for at least 20 mts to 30 mts. Pressure cook the peanuts with 1/2 tsp salt and 1 1/2 cups water upto 3 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
  2. Heat a pan, add oil and once hot, add mustard seeds. Allow them to splutter. Add urad dal and as they turn red, add asafoetida, curry leaves and red chili.
  3. Immediately add the green-chili ginger paste and saute for a few seconds. Add the boiled peanuts and toss the contents on medium flame.
  4. Turn off flame and add grated coconut and mix well. Remove to a serving bowl. Add lemon juice and garnish with fresh coriander leaves.

Tips

  • Another variation is to add a tsp of kura podi. Kura podi is prepared by dry roasting a tbsp of coriander seeds, a tsp of channa dal and a red chili, cooled and ground to a fine powder.

By

Published:


Peanut Sundal is one of those quick and easy snacks that’s protein rich, nutrition packed & yummy.A gem among Navratri recipes and fasting food at its best.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

You may also like...

  • Nisha

    Are the peanuts used in this recipe with / without skin?

  • Sowmya Garigipati

    Hi Sailu,

    Simple and perfect! Could you please tell me where you picked up the bowl in the pic?

    • http://sailusfood.com/ Sailu | Indian Food

      I picked it up in Kochi (Kerala). Its made with coconut shell.

      • Sowmya Garigipati

        Thank you for the info. Has been following your blog since a year. Your eggless pancakes were the first one’s to try. They came out just perfect! Nice clicks and crockery!

        Keep rocking!
        Sowmya

  • Gauri

    I love this idea. Making it tonight :) Thanks Sailu :) (hey incidentally, my younger daughter’s name is Sayalee, and we call her Sailu as well 😉 )