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Sundal - chennai beach special

Crispy lentil vadai are broken coarsely and topped with loads of runny sundal gravy. Garnished with chopped onions and cilantro. Drizzled with sweet and spicy chutneys. This street food is enjoyed piping hot.
Prep Time10 minutes
Cook Time15 minutes
Soaking time10 hours
Course: Snack
Cuisine: Indian
Keyword: Street Food
Servings: 7

Ingredients

  • 2 cups Yellow or White Peas soaked overnight
  • 1 large Onion finely chopped
  • 2 large Tomatoes chopped
  • 3 pods Garlic sliced
  • 1 inch piece Ginger grated
  • 5 Green Chillies
  • Cilantro chopped
  • 1 tbsp Curry Powder
  • Turmeric Powder
  • Salt

Instructions

  • Cook the soaked peas in instantPot for 5 minutes under pressure
    Once time has reached, wait for 2 minutes and Release pressure
  • Carefully remove the cooked peas, add turmeric powder and salt and let it sit
  • Meanwhile return the pot to the InstantPot on Saute mode 
    Add oil liberally, add chopped onions and saute
  • Add garlic, ginger and green chilies
  • Finally add the tomatoes and cook until tomatoes are soft
  • Add the cooked peas, curry powder and 2 cups of water and mix well
    Bring to a slow boil and turn off heat
  • Garnish with tons of Cilantro leaves
  • Pour it on top of Masala vada broken into pieces and enjoy!