Sweet Sundal | Mixed Dal Sweet Sundal
Mixed Dal Sweet Sundal is a traditional South Indian sweet prasadam made with a blend of protein-rich dals, jaggery, ghee, and aromatic cardamom. Soft, flavorful, and lightly sweet, this sundal is perfect for Navratri offerings, festive occasions, or as a wholesome dessert. Quick to prepare and rich in taste, it’s a must-try for anyone who loves authentic South Indian sweets.
Servings: 4 people
Calories: 105kcal
Equipment
- 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.
Nutrition
Serving: 100g | Calories: 105kcal | Carbohydrates: 19g | Protein: 7g | Potassium: 266mg | Vitamin A: 24IU | Vitamin C: 27mg | Calcium: 1mg | Iron: 1mg