SautéD Bengal Grams

• 2 teaspoons lentil or more if you like to have more crunch white, safeyd urad daal
• 1 1/2 teaspoons coriander powder
• 1 teaspoon mustard seeds
• 3 whole red chillies split in 2-3 pieces
• 1 1/2 teaspoons oil for sauteing
• 1 tablespoon coconut fresh, grated
• 7 curry leaves washed and each leaf torn in two
• 1 tablespoon coriander leaves fresh, finely chopped
• 1 pinch asafoetida optional
• salt
• chillies
• 1/2 teaspoon lemon juice

1. Heat oil in a non stick pan and add chillies, mustard seeds and once they splutter, reduce the flame.
2. Remove the pan from the fire and add lentils and then place the pan again on fire on a medium flame. Once the lentil starts to turn golden, carefully add the curry leaves because they will splutter in the hot oil.
3. Immediately add the bengal grams, salt and chillies (since the dry chillies have been added, you need to check how much more heat you require) and coriander powder. Mix well and stir for 10 seconds.
4. Add grated coconut, lemon juice and coriander leaves. Mix them well. Your sundal is ready to be served.

crunch white, coriander powder, mustard seeds, red chillies, oil, coconut fresh, curry, coriander leaves fresh, asafoetida optional, salt, chillies, lemon juice

Taken from www.yummly.com/recipe/SAUTED-BENGAL-GRAMS-1672553 (may not work)