Vella Sundal

Recipe by
Total Time:
12.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - of any dry legume varieties
  • 1/2 cup - powdered jaggery
  • 2 tbsp - grated coconut or chopped coconut (must be fried in ghee before adding to the sundal)
  • 1/2 tsp - cardamom powder
  • 2 tsp - ghee

How to Make Vella Sundal

  • Clean and wash the beans / peas. Soak in sufficient water overnight or up to 6-7 hours.
  • Pressure cook the beans/peas with enough water for 2 whistles or in an open pot till it becomes soft.
  • Drain the water completely and reserve the water for other use.
  • Allow the beans to cool.
  • Cooking:
  • Add a little water, just enough to soak the jaggery.
  • Melt it on medium-low heat and filter the impurities.
  • Bring jaggery mixture to boil, cook till the syrup becomes sticky.
  • Add lentils to the syrup and cook till water evaporates from the mixture.
  • Add coconut, cardamom powder and ghee.

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