Name: Peanut (Kadalai) Sundal
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Peanuts (raw, soaked overnight); 3 tbsp Oil (for tempering); 2 tsp Mustard Seeds; 2 tsp Urad Dal; 2 tsp Chana Dal; 0 count Dried Red Chilies (adjust to taste); 2 sprigs Curry Leaves; 1 pinch Asafoetida (Hing); 1 cup Coconut (freshly grated preferred); 2 tsp Salt (adjust to taste)

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How to Prepare

Rinse the soaked peanuts thoroughly and pressure cook with 5 cups of water and 1 tsp salt for 2 whistles or until soft but not mushy.
Drain the cooked peanuts and set aside.
Heat 3 tbsp oil in a large pan or kadai over medium heat.
Add 2 tsp mustard seeds and let them splutter.
Add 2 tsp urad dal and 2 tsp chana dal, and fry until golden brown.
Add 4-5 dried red chilies
2 sprigs of curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
Add the cooked peanuts to the pan and mix well to coat with the tempering.
Sprinkle 1 cup grated coconut and 1 tsp salt (adjust to taste). Mix thoroughly for 2-3 minutes.
Turn off the heat and let the sundal rest for 5 minutes before serving.