Sundal

South Indian sundal is most commonly made with chickpeas, such as white chickpeas (kabuli chana) or split pigeon peas (toor dal). However, you can also use black chickpeas, green gram (moong dal), or kidney beans. The legumes are boiled and then tempered with mustard seeds and curry leaves.

Sundal is widely prepared and distributed as prasad (a devotional offering) during the nine-day Navratri festival across Tamil Nadu and Andhra Pradesh. It is offered to Hindu deities and then shared with family and neighbors who visit the Golu (doll displays). The dish is popular for this festival because it is vegetarian, easy to prepare in large batches, and highly nutritious.

To prevent the legumes from becoming mushy, it is best to soak them overnight and boil them with just enough water so they remain firm but cooked through. Adding salt only after the legumes are fully boiled also helps maintain their texture. Overcooking or aggressive stirring can break them down into an unappetizing paste.

Sundal is most often served warm or at room temperature, immediately after it has been tempered with mustard seeds, asafoetida, and grated coconut. Serving it warm highlights the aroma of the fresh curry leaves and coconut. It is traditionally enjoyed fresh rather than chilled.