Sundal Salad

Did you know that we can get raw peanuts, soak them, cook them and use them in many different recipes?

I had made sundal, different kind for each day of the 9 days of navratri. I had so much extra left that the creative juice started flowing out of my mind and I came up with the idea of using sundal in Salad!!!!!

So, what is sundal? Sundal is a dish made with legumes.

A simple dish tempered with mustard seeds and garnished with grated coconut and curry leaves. Legumes such as garbanzo, black eye, mung, black beans, and even raw peanut are soaked overnight and then cooked. It is a dry dish therefore the water is drained and used in a soup. The cooked legumes are tempered, salted and eaten as a snack. If you have leftovers, what do you do? My solution is use them in salads of course.

Ingredients:
Fresh spinach or spring mix salad:use as much as you want!
Sesame oil, pure: 1 tbsp per serving
Vinegar: as needed
Tomatoes: 1
Onions: 1 small
Cucumber: ½ cup sliced
Avocado: ½ of one
Black Garbanzo: ½ a cup cooked
Peanuts, raw: ½ a cup cooked
Asafoetida: a pinch or two

Method:

1. Soak the garbanzo and the peanut overnight.
2. Next day rinse and add water and cook until soft.
3. In a wok add a teaspoon of sesame oil, heat in medium high heat and sputter the mustard seeds and add the legumes and stir. Reduce heat and add salt and asafoetida and mix.
4. If you like it spicy then add ½ teaspoon of chilli powder or chop 1 green chilli and add to the legumes. Stir to mix. Remove from stove.
5. Add grated coconut as garnish.
6. In a large bowl toss in the salad with vinegar and oil.
7. Add chopped cucumber, tomatoes, avocado and onions. Gently toss again.
8. Serve the salad on a plate and top it with the garbanzo-peanut sundal.