Sundals are South Indian snacks that are usually made during Navrathri (Festival of Nine Nights) that falls in September-October every year. There are several types of sundals, all more or less the same in terms of preparation. You will find a few in my blog. In North India, Navrathri is celebrated twice a year – March/April and September/October. Sundals are very easy to prepare and taste out-of-this-world. They make a wonderful tea-time snack that are healthy and packed with proteins. One of my favourite sundals is made with peanuts.

Ingredients
1 1/2 cup raw peanuts
3/4 cup water
Salt to taste
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
2 dried red chilis, broken
1 sprig curry leaves
1″ piece ginger, chopped fine
Salt
3 tbsp grated coconut
Method
Soak the peanuts for about 2-3 hours
Drain and transfer to a pressure cooker
Add 3/4 cup water and salt
Pressure cook for 3 whistles or till peanuts are soft
Drain any excess water and set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils, curry leaves, asafoetida, chopped ginger and dried red chilis
Roast till the lentils turn slightly golden brown
Add the peanuts and saute for about a minute
Adjust salt
Add the grated coconut, mix well and remove from flame
Serve immediately with your favourite beverage
Enjoy!