This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.
This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.
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Ingredients
- Chana dal
- Green Moong dal
- Cow Peas
- Jaggery
- Grated coconut
- Cardamom
- Ghee
This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.
Instructions
- Take Cowpeas, Green Moong and Chana dal in a pan.
- Dry roast the dals in a pan until aromatic, then set them aside.
- Transfer the roasted dals to a vessel and add fresh water to soak them.
- Place the vessel inside the pressure cooker
- Secure the pressure cooker lid with the whistle. Pressure cook the roasted dals for about three to five whistles, until soft.
- Open the pressure cooker once the pressure is fully released. If excess water remains after cooking, strain it and keep the dals aside.
- In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.
- Strain the jaggery syrup into another pan and bring it to a boil.
- Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
- Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
- Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.
- The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.
Substitutions
- Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
- Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
- Ghee: For a lighter version, unsalted butter or coconut oil can be used.
- Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
- Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.
Variations
- Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
- Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
- Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
- Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
- Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.
Storage
- Room Temperature: Store in an airtight container for up to 1 day.
- Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
- Freezer: Not recommended, as the texture may change after freezing.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
Dry roast the dals properly before cooking to enhance their flavor and aroma. While cooking with jaggery, keep the flame on medium and stir gently to prevent sticking or burning. This ensures the sundal has a smooth, cohesive texture and rich, balanced sweetness—perfect for neivedhyam or serving.
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Recipe Card
Sweet Sundal | Mixed Dal Sweet Sundal
Equipments Needed
- 1 Heavy Bottomed Pan
- 1 Pressure Cooker
- 1 Sauce Pan
Ingredients
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ cup Green Gram (Pachai Payiru)
- ¼ cup Karamani (Black-eyed pea)
- ¼ cup Grated Jaggery
- 2 teaspoon Ghee (Clarified butter)
- 2 teaspoon Grated Coconut
- 1 pinch Cardamom Powder
Instructions
- Take Cowpeas, Green Moong and Chana dal in a pan. Dry roast the dals in a pan until aromatic, then set them aside.¼ cup Green Gram (Pachai Payiru), ¼ cup Karamani (Black-eyed pea), ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Dry roast the dals in a pan until aromatic, then set them aside.
- Transfer the roasted dals to a vessel and add fresh water to soak them.
- Place the vessel inside the pressure cooker, secure the lid with the whistle, and cook until done.
- Pressure cook the roasted dals for about three whistles, until soft.If excess water remains after cooking, strain it and keep the dals aside.
- If excess water remains after cooking, strain it and keep the dals aside.
- In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.¼ cup Grated Jaggery
- Strain the jaggery syrup into another pan and bring it to a boil.
- Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
- Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
- Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.2 teaspoon Grated Coconut, 1 pinch Cardamom Powder, 2 teaspoon Ghee (Clarified butter)
- The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.
Video
Notes
Tips for Perfect Mixed Dal Sweet Sundal:
- Roast the dals lightly before soaking to enhance their aroma and bring out a nutty flavor.
- Soak the dals adequately so they cook evenly and achieve a soft, melt-in-mouth texture.
- Use a pressure cooker to cook the dals until soft. After roasting and soaking, place the dals in the cooker with fresh water, secure the lid, and cook for 3–4 whistles on medium heat. This ensures the dals are tender and ready to absorb the jaggery syrup without becoming mushy.
- Dissolve jaggery completely in a little water before adding it to the cooked dals to prevent lumps.
- Cook on medium flame while mixing jaggery with the dals to avoid sticking or burning.
- Add ghee at the end to enrich the flavor and give the sundal a glossy, luscious finish.
- Use freshly grated coconut for authentic taste and texture; desiccated coconut can be used in a pinch.
- Serve warm or at room temperature for best taste; the flavors intensify if left for a few hours.
Nutritional Info
