You are here: Home > Equipment > Pressure Cooker > Sundal ( Pressure Cooker ) Sundal ( Pressure Cooker ) by Tarla Dalal Sundal, from beaches and parks to temples, sundal ( a mélange of kala chana, cocnut and spices) is ubiquitous in south india, especially tamilnadu! pressure cooking makes this recipe more easy and quick. 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Close 16 Feb 2011 This recipe has been viewed 30399 times Sundal ( Pressure Cooker ) recipe - How to make Sundal ( Pressure Cooker ) Tags SautePressure Cooker VegetablesPressure Cooker Whistles: High 3, Low 3 Soaking Time: 8 Hours Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 5208 hours 40 minutes 4Makes 4 servings Show me for servings Ingredients 1 tbsp coconut oil any other refined1 tsp mustard seeds ( rai / sarson)1 tsp urad dal (split black lentils)1 dry whole kashmiri red chilli, broken into pieces1 tsp finely chopped green chillies6 to 8 curry leaves (kadi patta)1/2 tsp asafoetida (hing)1/4 tsp turmeric powder (haldi)1 tsp coriander (dhania) seeds powder1 cup kala chana (brown chick peas) , soaked overnight and drained salt to taste1/4 cup freshly grated coconut Method MethodHeat the oil in a pressure cooker and add the mustard seeds.When the seeds crackle, add the urad dal, red chillies, green chillies, curry leaves and asafoetida and sauté on a medium flame till the dal turns light brown in colour.Add the turmeric powder, coriander seeds powder, kala chana, ¾ cup of hot water and salt, mix well and pressure cook on a high flame for 3 whistles.Lower the flame and pressure cook for another 3 whistles.Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.Cook on a high flame for another 2 minutes or till all the water evaporates.Remove from the flame, add the coconut and mix well. Serve immediately.Handy tipHandy tipNatural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.This dish can be made with almost all legumes, but tastes especially good with white or brown chick peas. Nutrient values per servingEnergy83 calProtein4.3 gCarbohydrates8.1 gFiber2.6 gFat3.7 gCholesterol0 mgVitamin A178.6 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.2 mgVitamin C9.6 mgFolic Acid2.3 mcgCalcium24 mgIron0.6 mgMagnesium0 mgPhosphorus0 mgSodium35.7 mgPotassium183.9 mgZinc0 mg