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.
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.
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: 30minutes
Soaking Time: 2hours
Total Time: 2hours30minutes
Servings: 4people
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.
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Method:
Soak the dal for about 1-2 hours
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
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
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
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 ..
Sundal powder is same as the curry powder. Bengal gram, coriander seeds, red chilies are dry roasted and ground to smooth powder. This powder can then be added into any poriyal or sundal varieties. Click here for Sundal Powder – https://www.subbuskitchen.com/sundal-powder-curry-powder/
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 ..
Thank u for the recipe. A doubt -Should green chillies be added along with cooked dal?
we need to add green chillies when we do the seasoning
Can you please tell me what is sundal powder? How do we make it?
Sundal powder is same as the curry powder. Bengal gram, coriander seeds, red chilies are dry roasted and ground to smooth powder. This powder can then be added into any poriyal or sundal varieties. Click here for Sundal Powder – https://www.subbuskitchen.com/sundal-powder-curry-powder/