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Horse Gram & Coconut Stir-Fry (Sundal)
Earthy, nutty horse gram cooked until tender and tossed with freshly grated coconut, curry leaves, and a gentle tempering of mustard seeds and dried red chilies. This protein-rich South Indian sundal is a satisfying snack or side that pairs beautifully with a cup of hot filter coffee or as part of a festive meal spread.
For 4 servings
- prep
Soak the horse gram overnight.
Wash the dried horse gram thoroughly and soak in plenty of water for at least 8 hours or overnight. Drain the soaking water before cooking.
- pressure cook · ~20 min
Pressure cook the horse gram until tender.
In a pressure cooker, add the soaked and drained horse gram with 2.5 cups of fresh water and 0.25 teaspoon salt. Pressure cook for 5-6 whistles on medium heat or until the gram is tender but not mushy. Once the pressure releases naturally, drain any excess water and set the cooked gram aside.
TIPCook just until tender. The grains should hold their shape and not turn mushy for the perfect sundal texture. - temper · ~3 min
Make the tempering.
Heat oil in a frying pan over medium heat. Add mustard seeds and let them splutter. Add urad dal and sauté until golden. Add broken dried red chilies, slit green chili, curry leaves, and chopped ginger. Sauté for 30 seconds until fragrant.
- mix · ~3 min
Toss in the cooked horse gram and coconut.
Add the drained, cooked horse gram to the pan along with a pinch of salt. Stir well to coat the gram with the tempering. Cook for 2-3 minutes on low heat. Turn off the heat and fold in the freshly grated coconut.
TIPAdding coconut off the heat keeps it fresh and prevents it from drying out. - garnish
Garnish with fresh coconut and serve.
Transfer to a serving bowl. Sprinkle a little extra fresh coconut on top if desired. Serve warm or at room temperature as a snack or side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak horse gram for at least 8 hours or overnight to ensure even cooking and reduce bitterness.
- 2Pressure cook on medium heat for exactly 5-6 whistles; the grains should be tender but hold their shape.
- 3Drain cooked horse gram thoroughly before adding to the pan — excess water will make the stir-fry soggy.
- 4Add freshly grated coconut only after turning off the heat to preserve its texture and sweet aroma.
- 5Use fresh curry leaves for the most authentic flavor; dried ones lack the essential oils.
- 6This sundal keeps well in the refrigerator for up to 2 days; reheat gently in a pan without adding water.
Adapt it for your goals.
Low-oil
Reduce oil to 1/2 teaspoon and dry-roast the mustard seeds and urad dal in the pan before adding the other tempering ingredients — still aromatic but far lighter.
high proteinHigh-protein
Stir in 1/4 cup of roasted peanuts or cooked chickpeas along with the horse gram for an even more protein-packed snack.
jainJain
Skip the ginger and green chili; use a pinch of asafoetida (hing) in the tempering instead of onion/garlic to keep it Jain-friendly without losing depth.
veganVegan
This recipe is already vegan — no changes needed.
Why this is on our healthy list.
High in Plant Protein
Horse gram is a powerhouse of plant-based protein, making this stir-fry an excellent meat-free protein source for vegetarians and vegans.
Rich in Dietary Fiber
The whole horse gram provides ample fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Low in Fat
With just 1 teaspoon of oil and no high-fat ingredients beyond a small amount of coconut, this dish is naturally low in total and saturated fat.
Packed with Micronutrients
Horse gram is a good source of iron, calcium, and phosphorus, while curry leaves and ginger add antioxidants and anti-inflammatory compounds.
Frequently asked questions
Canned horse gram is already cooked — simply drain, rinse, and skip the pressure cooking step. Toss it directly into the tempering and cook for 2-3 minutes.
