Horsegram Sundal

This is one forgotten breakfast item. It used to be made quite often in my mother’s childhood. Horsegram sundal, black channa sundal, wheat sundal these figured quite often at breakfast and tea time. Tea would also mostly be black with jaggery. Milk was a luxury when either the cow at home gave milk or any of the neighbours had a lactating cow.

I am trying to dig and get these recipes out, let’s see how many I manage.

This recipe is very simple to make and very flavoursome.

Ingredients

1cup of horsegram,

Little more than half a cup of freshly grated coconut,

Salt to taste,

1 tsp of coconut oil,

½ tsp of mustard seeds,

Few curry leaves

Method

Check the horsegram for stones.

Dry roast the horsegram on a low heat. Keep stirring to ensure they don’t burn. Roast them till they turn dark brown in colour. Once it is roasted wash the horsegram well.

Add about 2 cups water and salt to taste and cook it till it is done. Since it is roasted you will get a lovely aroma while it cooks. I cooked it in the pressure cooker.

After cooking drain any remaining water (you can use this water in any sabzi, dal or even to knead your roti dough).

Heat the oil and add the mustard seeds. Once they splutter add the curry leaves and the cooked horsegram. Stir well and then garnish with the freshly grated coconut. You are now ready to dig in.