Groundnuts Sundal (Peanut Sundal) – A healthy snack
What is a Sundal?
Before heading for Groundnuts Sundal one must know what is a sundal? A Sundal is a 2 step method of cooking which involves steaming and stir frying with aroma and seasoning. Legumes and bean varieties (like groundnuts or chickpeas or kidney beans and more) are used to cook sundal. This method is very famous in Tamilnadu and all of South India. It is usually preferred as breakfast or an evening snack. Those who are under strict diet and weight management prefer sundal almost everyday because legumes or beans have high protein content and have amazing weight reduction properties. To become more clear on what sundal is, go ahead and check this recipe. This is the most basic and common version of sundal. Groundnuts Sundal is the most common among sundals followed by peas. If you ask me I would say groundnuts sundal is my favourite.
Groundnuts (Peanuts) Sundal
Eating Groundnuts as Sundal is More Healthy
Like I mentioned before, groundnut sundal is the most popular among sundals followed by chickpeas. Groundnuts are rich in Vitamin E, niacin, folate, protein, manganese and antioxidants. In addition, they are also rich in mono-unsaturated fats which are good for heart. Consuming groundnuts normally or as a sundal has proven to reduce the risk of cardiovascular disease. So why not include this at least once a week? Here is the recipe.
Ingredients
Soaked Groundnuts (Peanuts) – 3 Cups
Mustard Seeds – 1/2 teaspoon
Urad Dal (Black Gram) – 1 teaspoon
Cumin Seeds (Jeera) – 1/2 teaspoon
Turmeric Powder – 1/2 teaspoon
Asafoetida (Heeng) – a pinch
Salt to taste
Groundnuts soaked overnight to make sundal.Rinse the groundnuts and strain the water.Add 1/2 a teaspoon of salt so that the groundnuts absorb the salt while cooking.Add water enough to cover the groundnuts. Now it’s ready for pressure cooking. If you are not used to pressure cooking, you can steam cook it.Close the pressure cooked lid and pressure cook in high flame until it whistles. Reduce the flame to simmer and let it cook for 10 minutes.See! The groundnuts have come up better and salty and perfectly cooked. Strain the water and let the groundnuts cool down for 10 to 15 minutes and then they are ready to become Sundal.The groundnuts need garnish and seasoning for better taste, colour and aroma. Starting clockwise from Kari leaves, salt, turmeric powder, mustard seeds, urad dal, cumin seeds and asafoetida (heeng).Take a Vanal or a pan and add 2 tablespoons of oil. Let the oil be hot enough and start with mustard seeds. Wait till the mustard seeds pop and reduce the flame to simmer, then add Urad dal and stir until golden brown. Next add cumin seeds (jeera), salt, kari leaves and asafoetida. If you are a beginner in Indian cooking, then you must remember that you must be very fast in this process. The spices should NOT be burnt. This entire process from adding mustard to kari leaves takes less than 2 minutes. Be fast.Add groundnuts once the garnish is ready and stir the gently.My mouth was watering while taking this picture because I wanted to taste it very badly and then I controlled :-D. I know it is a simple recipe, but, believe me it is a delicious and a healthy recipe. I have sundal twice a week as it helps in weight loss and controlling ‘craving’ for more food. It satisfies my tummy and taste. You can have it as a breakfast or as evening snack.Alright! A little more decoration was necessary :-D. Serve hot and enjoy. Please try this simple recipe and let me know how much you loved it. I would also love to know what other ingredients you added to make it more delicious.
You can make Groundnuts Sundal better by:
Adding grated coconut and ginger and even carrot;
Adding coriander leaves; and
Adding lemon juice because some people love a splash of lemon as it is so refreshing.
I hope you enjoyed this recipe. Thank you for visiting and definitely come back for more recipes. Have a great day :-D.
