Best Appetizer for a party. Here is a recipe for a hipster’s version of this famous dish. But if you would rather prefer a simple ‘sadhu’ version, just drop the onions, ginger and mango part of the recipe.
Rinse the peanuts thoroughly and soak them for about 20 minutes.
Dice the green chilies and the onion into fine pieces. Peel the mango skin, and grate it into small pieces.
Rinse the peanuts and pour them into to the Inner Pot of the Instant Pot. Add about 3.0 cup of water. Make sure that the water level is enough and over the surface of the peanuts. Close the lid, and cook for 25 min at high pressure. Cool down naturally. Open the lid and drain the water. Set the peanuts aside.
In the Instant Pot, press ‘sauté’ and ‘adjust’ to ensure the digital display is on ‘more.’ This is the high setting for sauté.
Add oil to the Inner Pot. When it is hot, add hing, curry leaves, mustard seeds, and the red chilies. When the mustard seeds start to pop, add cumin seeds and the urd dhal. Stir for a few minutes.
Add, salt, green chilies and the ginger. Add one half of the cut onions. Continue to stir until they blend in with the rest of the spices. It is not necessary to cook the onions completely.
Add the drained peanuts and stir it constantly until the peanuts and the rest of the spices are mixed well with the spices. Add the rest of the onion and slowly fry the peanuts for one to two minutes. Add coconut and the shredded mango and mix well.
Set the Instant Pot on ‘saute’ mode with high heat. Fry them together for a minute.
Press ‘cancel’ to get out of the sauté mode. Set the Instant Pot on slow cook set on ‘normal’ (medium) heat, and put the lid on. Cook for 30 minutes.
Garnish with long cut onions, green chilies split along the length, and cilantro.
Leave the Instant Pot on slow cook on medium heat and serve the sundal hot from the dish, just the way it is done in the Marina Beach.