Kadalaparuppu Sundal Chana dal Sundal | Kadalai Paruppu Sundal
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.
Servings: 4 people
Calories: 92kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
- 1 Green chili
- 1 tablespoon Grated Coconut
- 1 teaspoon Salt Adjust As Needed
For Tempering
- 1 teaspoon Oil
- 1 teaspoon 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
- Soaking the Chana Dal is optional but would recommend you to soak it for a quicker cooking.
- We can pressure cook instead of open cooking. Just cook for 3 whistles so that the dal is not over cooked
- If you have Sundal Powder, you can add a teaspoon to enhance the flavor
- You can use either green chili or red chili (based on your choice)
- If you like tangy taste, then you can squeeze half a lemon to the sundal
- If you are preparing it for an evening snack then you can also add onion
Nutrition
Serving: 1Cup | Calories: 92kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g