Peanut Sundal/Gugri

Sundals are basically made either with dry legume or sometimes lentil based, like chickpeas...Very tasty and so typical of South Indian Navratri/Golu offerings to the goddess all nine days.
Different varieties of legume based Sundals are made, like black whole chickpeas, dried peas, kabuli chana, Whole green gram(whole moong), kidney beans, horse gram and so on..
Dried legume-lentil is soaked for overnight, and then pressure cooked with salt until just done.
It is flavour fully tempered with mustard, asafoetida, chana dal, curry leaves,green/red chillies and then cooked legume is added, adjust the salt.  Garnished with grated coconut,chopped coriander and lemon juice.
Today I am posting peanut sundal.

Ingredients:
Peanuts - 1cup(soaked in cold water for 3 hours)
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a fat pinch,
Chana dal - 1/2 teaspoon,
Curry Leaves - 5-8 torn,
Red/Green Chillies - 2-3,
Grated Coconut - 1 1/2 tablespoon,
Coriander - 2 teaspoon chopped,
Lemon juice - 1 tablespoon,
Salt.

Method:
Wash peanut and discard soaked water, add fresh 1 cup water, salt and pressure cook for 3 whistles.
Once the pressure is cooled, drain hot water and run cool water on the peanut and drain water completely.
In a kadai, heat oil, add mustard and asafoetida.
Once mustard crackles, add chana dal, and fry until golen brown.
Add curry leaves and chillies, fry for few seconds.
Add cooked peanut and fry for couple of minutes.
Adjust salt. Add grated coconut and mix well.
Remove from heat and garnish with chopped coriander.
Allow to cool a bit, and add lemon juice.
Lemon juice is optional.