Sundal! Usli! Yum! Be it Ganesh Chaturthi or Navratri, our grandmother would prepare a different variety of sundal every day of the festivals.
This is the time of year when many different varieties of legumes are harvested, to be made into pulses and stored for the rest of the year. While they are available as fresh, whole legumes, sundal is the dish to feast on! Whole or split, Black, brown, white, and all shades in between, usli is quite a heavy dish! It can keep you full for hours, which was perfect for working for hours in the fields.
Usli can be prepared from any legume, like white chickpeas, black chickpeas, split bengal gram, green peas, whole moong dal, you name it. Just cook them whole, add in some nuts, spices, herbs and a bit of salt, and voila!
Check out our tangy sundal recipe here, and share it with your cousins, aunts and uncles! 🙂