Sundal is a quick and nutritious addition to the dietary repertoire. Whether served warm or cold, it is equally delicious alone or with a crisp salad on hot days. The measurements given are approximations; feel free to vary the amounts according to your own taste.

Ingredients (serves 4)

• 1 cup brown lentils
• 1 teaspoon mustard seed
• 1 tablespoon urad dal
• 1 tablespoon split pea dal
• 1-3 green chillies, minced
• 4-8 curry leaves
• 2 teaspoons fresh ginger
• 1/4 teaspoon asafetida
• 2-4 tablespoons chopped fresh coriander leaves
• 2-4 tablespoons shredded coconut–dried, frozen, or fresh
• 1-2 tablespoons oil or ghee 

Soak lentils overnight, drain and rinse.

Combine lentils and water to cover by about an inch. Simmer gently until lentils are tender but  still retain their shape. Strain and set aside.

In a separate small saucepan, heat oil or ghee over medium heat. When it is hot but not  smoking, add mustard seeds. Be careful, the seeds will sputter and pop. A spatter screen is helpful.

After it stops spluttering, add urad dal , split pea dal, green chillies, curry leaves, chopped ginger, asafetida (hing), and cook gently.

Add the cooked brown lentils, mix well add some fresh chopped coriander leaves and dessicated   coconut.

Great with salad or alone!

Courtesy of JayaShri