Sundal is the dish that leaves the house. Whatever else is made for Chaturthi stays on the family's plate, but sundal gets folded into paper cones and handed to neighbours, to the children who come with the procession, to whoever happens to be passing.
Which is why the first rule is to make more than you think you need. The second rule is to drain the chana properly and let it steam dry for a minute before it goes into the tempering. Wet chana meets hot oil and you get a soft, clumped sundal instead of one where every bean is separate and coated. The coconut goes in off the heat, always, so it stays fresh and white.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
