Bengal Gram (Kadalai Paruppu) Sundal

How to Prepare

1. Rinse the Bengal gram (kadalai paruppu) thoroughly under running water.
2. Soak the gram in 6 cups of water for 8 hours or overnight.
3. After soaking, drain the water and rinse the gram again.
4. Pressure cook the gram with 5 cups of fresh water and 1 tsp salt for 2 whistles on medium heat (about 15 minutes). Ensure it is soft but not mushy.
5. Drain the cooked gram and set aside, reserving 1/2 cup of the cooking water.
6. Heat 4 tbsp oil in a large pan or kadai over medium heat.
7. Add 2 tsp mustard seeds and wait until they splutter.
8. Add 4 tsp urad dal and fry until golden brown.
9. Add 6-8 dried red chilies
10. 4 green chilies (slit), and a pinch of asafoetida. Sauté for 30 seconds.
11. Add 20 curry leaves and stir for a few seconds.
12. Add the cooked Bengal gram to the pan and mix well to coat with the tempering.
13. Sprinkle 1 tsp turmeric powder and 2 tsp salt (adjust to taste). Mix thoroughly.
14. Add 1 cup grated fresh coconut and mix for 2-3 minutes on low heat.
15. If the mixture looks dry, add a few tablespoons of the reserved cooking water.
16. Turn off the heat, garnish with chopped coriander leaves, and serve warm.