Peanut Sundal 

Ingredients

• Peanuts - 1 cup, boiled till soft in salted water and drained
• Green chili-ginger paste - 1 tsp (optional but recommended)
• Coconut - 2 tbsps, freshly grated
• Lemon juice - 1 tsp (optional)
• Fresh coriander leaves - garnish
• For tempering:
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp (split gram dal/minappa pappu)
• Curry leaves - 1 sprig
• Asafoetida - pinch (hing/inguva)
• Red chili - 1, tear and de-seed

• Method

  1. Soak peanuts in water for at least 20 mts to 30 mts. Pressure cook the peanuts with 1/2 tsp salt and 1 1/2 cups water upto 3 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
  2. Heat a pan, add oil and once hot, add mustard seeds. Allow them to splutter. Add urad dal and as they turn red, add asafoetida, curry leaves and red chili.
  3. Immediately add the green-chili ginger paste and saute for a few seconds. Add the boiled peanuts and toss the contents on medium flame.
  4. Turn off flame and add grated coconut and mix well. Remove to a serving bowl. Add lemon juice and garnish with fresh coriander leaves.