But for Dussehra, I made a traditional savoury dish which is served in the evening to friends who come for arshna-kunkuma and to see the display of dolls - shundal. It's a lovely, simple dish and yet so flavourful and addictive. My entry for MLLA November 2010 hosted by Lisa of Lisa's kitchen and started by Susan of The Well Seasoned Cook.
Ingredients:( serves 4)
1 cup black chickpeas/ kala chana, soaked overnight in water
1-2 green chillies, cut into small pieces
Handful curry leaves
1/2 tsp asafoetida - heeng
1 tsp oil
1 tsp mustard seeds
1 fistful of freshly grated coconut
salt to taste
Lime juice - 1 tsp or to taste
Pressure cook or otherwise boil the chana until soft and cooked through. If you want it very soft, add a tsp of baking soda while cooking. Heat the oil in a wok. Add the mustard seeds. Wait until they splutter, then add the green chillies, heeng and curry leaves. Add the chana and stir for a minute or two. Remove from heat and add salt and lime juice to taste. Top with grated coconut and serve hot or at room temperature as a healthy snack or with a meal.
I have no pictures of the shundal but can provide one of the doll display!
