Oh boy, that recipe name almost qualifies as a tongue twister!, <br /> <br />'Sundals' are simple stir fries using lentils or beans as the key ingredient. <br />Primarily of South Indian origin, they are a staple holy offering during the Hindu festival of Navratri. While the choice of lentils & beans may be numerous, the basic seasoning is almost always a 'tadka' (mustard, a dried arbol & dehusked split 'Urad' dal, sputtered in smoking hot oil) and a pinch of asafetida powder. Certainly NOT toasted Schezuan pepper! <br />The inspiration for this dish comes from Merill who suggested this recipe <br />http://www6.food52.com/recipes/3098_shichimi_edamame <br />created by chezsuzanne. <br />Asafetida is a spice pretty much confined to Indian cuisine & it was pleasant to discover that it paired very well with schezuan pepper. The pepper itself lends a nutty aroma that complements the dish beautifully. <br />Thanks Merill & Chezsuzanne for helping me unlock the potential of this wonderful spice! <br /> <br /> <br />

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