Kadalai Paruppu Sundal - Chana Dal Sundal Recipe
Kadalai Paruppu Sundal or Chana Dal Sundal Recipe is a quick snack made with soaked and cooked bengal gram dal. This protein rich healthy snack is made as prasadam during the 9 days of Navaratri Festival in South India.
Servings 2 people
Ingredients
- 1/2 cup Kadalai Paruppu (Chana Dal or Bengal Gram Dal) 1 cup is 250 ml measurement
- 4 cups Water Check notes
- 1 tbsp Sesame Oil 1 tbsp is 15 ml
- 1/2 tsp Mustard Seeds 1 tsp is 5 ml
- 1/2 tsp Urad Dal
- 2 nos. Whole dry red chillies
- 1 tbsp Sundal Podi
- 1 tbsp freshly Grated coconut
- A pinch of Hing or Asafoetida
- A sprig of Curry leaves
- salt to taste
Instructions
- Soak 1/2 cup of Chana Dal or kadalai Paruppu in 2 cups of water for atleast 2 hours.
- After 2 hours of soaking, drain all the water, rinse well and keep aside.
- Heat a kadhai or pan, add 2 cups of water and bring it to a boil. Add the drained chana dal and some salt to taste.
- While cooking the dal, you will notice the white foamy layer. Use a ladle and throw this away.
- To check whether chana dal is cooked, lightly press it between your fingers. It should mash easily and yet hold its shape.
- Once the dal is cooked, drain the water and keep aside.
- Heat a pan for tempering. Add sesame oil, mustard seeds, urad dal, curry leaves, whole red chillies and a pinch of hing or asafoetida.
- Add the cooked chana dal, sundal masala podi and mix well. Note - we had already added salt while cooking the lentils + sundal masala podi has some amount of salt so kindly check before adding extra.
- Now add the freshly grated coconut, mix well, switch off the flame and serve immediately or at room temperature.
Notes
- 4 cups water - 2 cups for soaking and 2 cups for cooking the chana dal.
- I will not recommend cooking Chana dal in a pressure cooker for this recipe. If the chana dal is soaked well, it takes around 8 to 10 minutes for the lentils to cook at medium heat. Also, with stove top, the lentils will not turn mushy or overcook.
- If you are making a big batch for guests during Navaratri - you can soak the lentils overnight as well. Just remember to rinse and drain all the soaked water well.
- For this particular sundal or any paruppu sundal, I prefer adding salt while the lentils are cooking so that they don't taste bland.
- The recipe is vegan. For a gluten free version, skip the hing or asafoetida from the recipe.