Chana Dal Sundal Recipe | Kadalai Paruppu Sundal Recipe

Chana Dal Sundal is a simple, flavorful and tasty dish often prepared during festivals like Navratri as an offering (prasadam). It can be made and also enjoyed as a healthy evening snack. Chana Dal Sundal also called as Kadalai Paruppu Sundal is a healthy evening tea time snack and commonly prepared during Navaratri.

Kadalai Paruppu Sundal is one of the easy and quick sundal recipes to make for Navaratri. Sundal Recipes are must during Navratri and this chana dal sundal is one of the must try sundal. I have been to kolu only few times until then kollu for me is always visualsed only in movies.

About Chana Dal Sundal

Sundal is a stir fried dish made with lentils or legumes with tempering, spices and coconut. This sundal is made with soaked and cooked chana dal (split Bengal gram), it is tempered with oil, mustard seeds, urad dal, curry leaves, red chilies, hing and garnished with fresh coconut.

Chana Dal also called as Kadalai Paruppu is used to make this simple yet tasty sundal which is very common in Tamil Nadu. This sundal is protein rich and light on the tummy so suitable for kids too. Chana Dal Sundal is commonly served as prasadam during pujas and serves as a guilt-free healthy evening snack with a hot cup of coffee or tea.

This Kadalai Paruppu Sundal does not require long soaking time like other sundal recipes. It requires just 1 hour soaking time and this sundal gets done in few minutes just perfect for Navaratri when you forget to soak legumes.

Sundal varieties are not only prepared for festivals, you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week. Do try this delicious sundal and enjoy!

Chana Dal Sundal Video

This is a tasty sundal made by cooking chana dal first, then tempering it with spices and finishing it with coconut. Kadalai Paruppu Sundal also called as Chana Dal Sundal is a healthy evening tea time snack and commonly prepared during Navaratri.

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Why this recipe works?

• Uses minimal ingredients and less soaking time.
• Simple, tasty and flavorful.
• Minimal effort required.
• Made with pantry staples.
• Nutritionally balanced snack.

Chana Dal Sundal Ingredients

• Chana dal – Chana dal also called as kadalai paruppu in tamil is the main ingredient for this sundal. Soak it for minimum 1 hour before cooking to get perfect soft texture.
• Oil – A basic tempering is made first by heating oil and adding the items for tempering.
• Mustard seeds – Add mustard seeds only after oil is heated, let it crackle completely before adding other ingredients.
• Urad dal – It is added for crunch and taste.
• Curry leaves – adds flavor and on of the essential ingredient while tempering.
• Ginger, Hing – aids in digestion and gives more flavor.
• Red chilies – I have used small round red chilies, you can use long variety too.
• Coconut – Coconut is added at the final stage which adds taste and crunch to the sundal.

How to make Chana Dal Sundal Step by Step

1.First soak 1 cup chana dal in water for minimum 1 hour. You can soak it upto 2 hours maximum.

2.Transfer to a strainer and drain water completely.

3.Now to a pan add drained chana dal along with water little above immersing level and salt to taste.

4.Let it cook until soft. When you press it should be soft but not mushy.

5.Now transfer this to a strainer and set aside.

6.Now to the same pan heat 1 tablespoon oil – add 1 teaspoon mustard seeds let it splutter completely then add ½ teaspoon urad, few curry leaves, 2 red chilies and ½ teaspoon ginger grated. Give a quick sauté.

7.Now add cooked, drained chana dal along with salt to taste.

8.Give a quick sauté.

9.Add ¼ cup grated coconut.

10.Give a quick mix and switch off.

Chana dal sundal is ready! Serve hot or warm!

Expert Tips

• Soaking – Soaking for 1 hour is must only then chana dal will be cooked soft.
• Cooking – Cook in open pot, it will just take 10-12 minutes. If pressure cooking keep an eye 1 whistle should be enough. But take care not to make it mushy. Over cooking may make the sundal sticky.
• Draining – Drain excess water completely to remove excess moisture.
• Ginger – Adding ginger always helps to avoid gastric problems with most lentils especially with chana dal.
• Others – You can add a pinch of turmeric powder and red chili powder if you prefer.
• Chilies – You can replace red chilies with green chilies also.
• Coconut – Use freshly grated coconut for best flavor and taste.

Serving and Storage

Sundal tastes best when made and served fresh. If preparing ahead, add coconut just before serving to retain freshness.

Chana Dal Sundal tastes great on its own. You can serve it with a cup of tea or coffee. You can even serve it with rice / roti. This sundal keeps well in fridge for 1 day, reheat and serve it.

FAQS

1.Do I need to soak chana dal before making sundal?

Yes, soaking for at least 1-2 hours is important. It helps the dal cook evenly and soft while eating. Soaking prevents it from turning too hard after boiling.

2.What can I replace fresh coconut with?

Traditionally, fresh grated coconut is preferred for the authentic taste and aroma. You can replace it with desiccated coconut too but it changes the flavor.

3.Can I make sundal without coconut?

Yes, you can skip coconut, but coconut adds freshness and balances the flavors.

4.How long can chana dal sundal be stored?

Sundal is best when consumed fresh. If needed, you can store it in the fridge for up to 1 day, but add coconut just before serving.

5.Can I pressure cook chana dal for sundal?

Yes, but cook for just 1 whistle else it will make it mushy.

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