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Sundal ( Pressure Cooker )
Tarla Dalal
06 December, 2024
-2090.webp)
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 tbsp coconut oil any other refined
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 whole dry Kashmiri red chilli , broken into pieces
1 tsp finely chopped green chillies
6 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 cup kala chana (brown chick peas) , soaked overnight and drained
salt to taste
1/4 cup freshly grated coconut
Method
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
- This dish can be made with almost all legumes, but tastes especially good with white or brown chick peas.
- Heat the oil in a pressure cooker and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, green chillies, curry leaves and asafoetida and sauté on a medium flame till the dal turns light brown in colour.
- Add the turmeric powder, coriander seeds powder, kala chana, ¾ cup of hot water and salt, mix well and pressure cook on a high flame for 3 whistles.
- Lower the flame and pressure cook for another 3 whistles.
- Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.
- Cook on a high flame for another 2 minutes or till all the water evaporates.
- Remove from the flame, add the coconut and mix well. Serve immediately.
Sundal ( Pressure Cooker ) recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Sundal ( Pressure Cooker )
The Nutrient info is complete
-1775.webp)
-8402.webp)
-1720.webp)
