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Kadala Paruppu Sundal | Chana Dhal Sundal

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Chana Dal Sundal is a Sundal prepared during the auspicious occassion of Navarathri. A simple tea time snack or a festive recipe. Interestingly we don't need an overnight soaking for this sundal (unlike others) and can be prepared quickly.
Prep Time 30 minutes
Soaking Time 2 hours
Total Time 2 hours 30 minutes
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Kadala Paruppu Sundal is yet another variety of Sundal usually being prepared for Navarathri. We don’t need to soak this dal overnight for preparation as we do for other Sundals hence there is no pre-planning required !. I still prefer to soak it for 1-2 hours for quick cooking, but we can make this sundal without soaking as well. This recipe is very simple, easy, and quick to prepare and tastes divine

Sundal varieties are not only made as Prasad (Naivedyam) but are also made as mid-day snacks. The lentils/pulses we use to make sundal are so nutritious and protein rich. Navratri is one festival wherein everyday we make different variety of Sundal and offer to Goddess.

Childhood memories of Navratri are always so nostalgic. My mom used to dress my sister and me in fancy sarees and other dresses and we used to walk with her to her friend’s house to see their Golu. Not only for the dressing up, seeing the theme of Golu in each home and also getting Prasad are some of the happiest moments in every Navratri. As kids, we look forward for the prasad in each house to see if they are different varieties.

Recipe Card for Kadala Paruppu Sundal:

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Kadalaparuppu Sundal Chana dal Sundal | Kadalai Paruppu Sundal

Course: Accompaniment, Festival, Snacks
Cuisine: Indian, South Indian, Tamil Brahmin
Equipments Needed
  • Pressure Cooker
  • Heavy Bottomed Pan
Prep Time: 30 minutes
Soaking Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 people
Calories: 92kcal
Author: Sowmya Venkatachalam
Chana Dal Sundal is a Sundal prepared during the auspicious occassion of Navarathri. A simple tea time snack or a festive recipe. Interestingly we don't need an overnight soaking for this sundal (unlike others) and can be prepared quickly.
Print Recipe

Ingredients

  • 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
  • 1 Green chili
  • 1 tbsp Grated Coconut
  • 1 tsp Salt Adjust As Needed

For Tempering

  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • a Pinch Asafoetida (Asafetida / Hing)
  • Few Curry Leaves

Instructions

Preparation

  • Soak the dal for about 1-2 hours

Cooking Dal

  • Heat the pan, and add the dal and add water to soak the dal
  • Add salt and cook the dal till it is soft but not mushy
  • If the dal is fully cooked but has more water, then drain the water and keep the cooked dal aside

Tempering Process

  • Now heat the oil in the pan, and add mustard seeds and when the mustard seeds begins to sputter add curry leaves and a pinch of hing

Finishing Sundal

  • To this add the cooked channa dhal and mix it thoroughly. Finally add the grated cocunut and then mix it well
  • The delicious Kadalai Parrupu Sundal(Channa dhal Sundal) is ready for neivedhyam for Navrathri as well as for Serving

Video

Notes

  1. Soaking the Chana Dal is optional but would recommend you to soak it for a quicker cooking. 
  2. We can pressure cook instead of open cooking. Just cook for 3 whistles so that the dal is not over cooked
  3. If you have Sundal Powder, you can add a teaspoon to enhance the flavor
  4. You can use either green chili or red chili (based on your choice)
  5. If you like tangy taste, then you can squeeze half a lemon to the sundal 
  6. If you are preparing it for an evening snack then you can also add onion

Nutritional Info

Nutrition Facts
Kadalaparuppu Sundal Chana dal Sundal | Kadalai Paruppu Sundal
Amount Per Serving (1 Cup)
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 14g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:

  1. Soak the dal for about 1-2 hours
  2. Heat the pan, and add the dal and add water to soak the dal
  3. Add salt and cook the dal till it is soft but not mushy. If the dal is fully cooked but has more water, then drain the water and keep the cooked dal aside
  4. Now heat the oil in the pan, and add mustard seeds and when the mustard seeds begins to sputter add curry leaves and a pinch of hing
  5. To this add the cooked channa dhal and mix it thoroughly
  6. Finally add the grated cocunut and then mix it well
  7. The delicious Kadalai Parrupu Sundal(Channa dhal Sundal) is ready for neivedhyam for Navrathri as well as for Serving

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

5 Comments Hide Comments

Hello mami, This navarathri your kadala parupu sundal was super duper hit in Norway 🙂 Generally it will become mushy …but this time it was perfect …thank you so much and happy navarathri too ..

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