## Verkadalai Sundal- Peanut Sundal Recipe (South Indian Recipes Style)
Discover how to make a delicious and authentic **Verkadalai Sundal- Peanut Sundal Recipe** with this easy-to-follow recipe. A traditional **South Indian Recipes Side Dish**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 5 minutes
**Cook time:** 15 minutes
**Total time:** 20 minutes
**Cuisine:** South Indian Recipes
**Course:** Side Dish
**Diet:** High Protein Vegetarian
### Ingredients for Verkadalai Sundal- Peanut Sundal Recipe:
* 2 cups Raw Peanuts (Moongphali)
* 1 cup Water
* 1/2 teaspoon Mustard seeds
* 2 teaspoons White Urad Dal (Split)
* 1/4 teaspoon SSP Asafoetida (Hing)
* 1 inch Ginger
* 1 tablespoon Sesame (Gingelly) Oil
* 2 Green Chillies – finely chopped
* 1 sprig Curry leaves
* 1/4 cup Fresh coconut – grated
* Salt – to taste
* Coriander (Dhania) Leaves – few sprigs
### Step-by-Step Instructions to Make Verkadalai Sundal- Peanut Sundal Recipe:
1. into the pressure cooker add peanuts with 1 cup of water.
2. Pressure cook for 5 to 6 whistles and then turn the heat to low.
3. Simmer for 3 minutes and turn off the heat.
4. Allow the pressure to release naturally and keep aside.
5. Into a preheated pan add, sesame oil, mustard seeds,urad dal and allow the seeds to crackle and the dal to turn golden brown in color.
6. Once the dal has turned golden brown in colour add hing,ginger, green chillies, curry leaves and saute for a few seconds.
7. After few seconds add the cooked peanuts, salt to taste and grated coconut.
8. Stir fry for 3 to 4 minutes and stir in the coriander leaves.
9. Turn off the heat and transfer Verkadalai Sundal into serving bowls and serve.
10. Serve the Verkadalai Sundal – Peanut Sundal Recipe during the Navratri or as a healthy tea time snack along with South Indian Filter Coffee Recipe With Filter Coffee Powder.
### Tips for the Best Verkadalai Sundal- Peanut Sundal Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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