Navarathri --- Sundal!!

Navarathri is here! So, we are trying to make a different sundal each day.
The basic preparation is pretty much the same for any type of sundal.

Main ingredient can be one of these:
Dry Green Peas (pattani) - soaked in water overnight or for at least 4-5 hours
Peanuts (ver kadalai) - soaked in water overnight or for at least 4-5 hours
White/Black Garbanzo beans (kothu kadalai) - soaked in water overnight or for at least 4-5 hours
Kidney beans (rajma) - soaked in water overnight or for at least 4-5 hours
Black Eyed peas (karamani) - soaked in water overnight or for at least 4-5 hours
Moong Dhall (payatham paruppu)
Channa Dhal (kadala paruppu)

Take 3/4 - 1 cup of any ONE of the above ingredients.

Other ingredients
Shredded Coconut (thuruvina thengai) - 1/2 cup
Red Chili (chaeppu milagai)- 2-3
Green Chili (pachai milagai)- 2
Curry leaves (karuveppillai) - 4-5
Mustard seeds (kadugu) - 1 teaspoon
Urad Dhal (ulutham paruppu)- 2 teaspoons
Vegetable/Canola Oil (ennai)- 2 teaspoons
Asofoetida powder (perungaya podi) - 1/4 teaspoon
Salt (Uppu) - 1/4 -1/2 teaspoon

This recipe is based on taking Channa Dhal as the main ingredient. The same recipe can be used with any of the other main ingredients. For Channa Dhal, you don't need to soak in water prior to cooking it. If you are taking any of the main ingredients that requires prior soaking, drain off the water before cooking it.

Pressure or steam cook channa dhal in 1/2-3/4 cup of water (i.e just enough water to cover the channa dhal) and salt. Make sure you don't over cook it, as it will become gooey.

Heat oil in a deep pan. Add Asofoetida and mustard seeds and let it pop. Add urad dhal, chopped green chillies, red chillies and saute the green chillies for few seconds. Add the cooked channa dhal and add salt to taste and mix it in nicely. Leave on the stove for 3-4 minutes with occasional stirring. Finally, add the shredded coconut and mix it in as well. Garnish with curry leaves and serve!

Serving size: 4