A dry, crunchy sundal of roasted nuts and lentils, tossed with fresh mango and carrot and finished with lime.
INGREDIENTS
• 1 cup almonds
• 1 cup peanuts
• 1/2 cup channa dal
• 1/2 cup urad dal
• 1/2 cup potu kadalai
• 1 cup raw mango, grated
• 1 cup carrot, grated
• 2 tbsp oil, for tadka*
• 1 tsp mustard seeds*
• Salt to taste*
• 1 lime
METHOD
1. Roast the almonds, peanuts, channa dal, urad dal and potu kadalai separately until golden brown. Let everything cool completely.
2. Grind the roasted mixture once, keeping it coarse and uneven. Do not grind it fine.
3. Heat the oil and splutter the mustard seeds. Add the grated mango and carrot and sauté for 2 minutes.
4. Add the ground mixture, toss well, and adjust salt to taste.
5. Serve warm or at room temperature, squeezing lime over each portion just before eating.
* Amounts estimated;. Adjust to taste.
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