Ingredients:

• 1 cup – of any dry legume varieties
• 1/2 cup – powdered Jaggery
• 2 tbsp – grated Coconut or chopped Coconut (must be fried in Ghee before adding to the sundal)
• 1/2 tsp – Cardamom powder
• 2 tsp – Ghee

Method:

1. Clean and wash the beans / peas. Soak in sufficient water overnight or up to 6-7 hours.
2. Pressure cook the beans/peas with enough water for 2 whistles or in an open pot till it becomes soft.
3. Drain the water completely and reserve the water for other use.
4. Allow the beans to cool.
5. Cooking:
6. Add a little water, just enough to soak the jaggery.
7. Melt it on medium-low heat and filter the impurities.
8. Bring jaggery mixture to boil, cook till the syrup becomes sticky.
9. Add lentils to the syrup and cook till water evaporates from the mixture.
10. Add coconut, cardamom powder and ghee.

Recipe courtesy of Saraswati