Kadalai paruppu sundal recipe is a healthy, traditional South Indian sundal made with Bengal gram dal/ Chana dal, fresh grated coconut and a fragrant tempering. Because chana dal can be prepared instantly without soaking, this easy sundal is my favorite quick prasadam to prepare during Navratri pooja days and festival celebrations.
For this Navratri, I didn’t try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guests, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind.
My MIL usually makes Chana sundal (i.e. Konda Kadalai sundal in Tamil) along with 5 rice varieties and Vada, whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal (Moong dal sundal) for neivedyam. It is a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. It is healthy as well. You can use the cooked dal water to make rasam or drink it as a soup. Fine, let’s see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link!
Quick Notes for US & Abroad Kitchens
- Chana Dal Selection: Bengal gram dal/ Chana dal is easily available in all Indian grocery stores abroad (such as Patel Brothers, Subzi Mandi or online). Look for clean, uniform yellow split lentils without excess dust.
- No Soaking Needed: One of the best practical benefits of kadalai paruppu is that it cooks very quickly without prior soaking. Just wash and place it directly into the pressure cooker.
- Instant Pot Cooking Option: If you are using an Instant Pot, place the washed dal with 1.5 cups of water in the inner pot and pressure cook on High Pressure for 4 to 5 minutes with a quick release (QPR). Dal should be soft when pressed but hold its individual shape.
- Coconut Prep: Frozen grated coconut (available in freezer aisles of Indian or Asian grocers) works wonderfully. Simply thaw 3 tablespoons in lukewarm water for 5 minutes and squeeze excess moisture before adding to the kadai.
- Stovetop Heat Control: On electric or glass-top stoves, keep the flame at medium-low while simmering the dal with tempering so the remaining moisture evaporates gently without sticking to the bottom.
Kadalai Paruppu Sundal Recipe / Bengal Gram Dal Sundal
Ingredients
Main Ingredients
- ½ cup (approx. 100g / 3.5 oz) Bengal gram dal / Kadalai paruppu / Chana dal
- Salt to taste
- Water for cooking (approx. 2 cups / 480 ml)
- 3 tbsp (approx. 25g / 0.9 oz) Grated coconut
To temper
- 1 tbsp (approx. 15 ml / 0.5 fl oz) Coconut oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ½ tsp Cumin seeds / Jeera
- ⅛ tsp Hing / Asafetida
- Curry leaves few
- 1 no Green chillies (slit or finely chopped)
- Lemon juice Few drops (optional)
Instructions
- Wash and take the dal in the cooker base. Add enough water (about 2 cups) and pressure cook for 2 to 3 whistles on high flame. Kadalai paruppu will be perfectly cooked without turning mushy. Check if it mashes between your fingers. Drain excess water (reserve for rasam or soup), keeping 1 tbsp water in the dal.
- In a kadai, heat coconut oil and splutter mustard seeds, urad dal and cumin seeds. Add slit green chillies, curry leaves and hing. Sauté for a minute. You can add finely chopped ginger optionally.
- Add the cooked dal along with the little reserved water and required salt. Mix gently without mashing and boil until water evaporates. Lastly add grated coconut, give a quick stir and switch off. Transfer to a bowl and serve warm!
- You can add few drops of lemon juice if you wish.
Notes
- Use finely chopped chillies for a spicier taste. I use slit chillies.
- You can also use finely chopped ginger if you like its flavor.
- Optionally, you can garnish this sundal with chopped coriander leaves.
- Add more coconut for a richer taste.
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Frequently Asked Questions
No soaking is required at all for kadalai paruppu sundal! Just wash the chana dal thoroughly and pressure cook it directly for 2 to 3 whistles on high flame. The dal should become soft enough to mash between your fingers without losing its shape.
Yes friends, pressure cook the washed chana dal with 1.5 cups of water on High Pressure for 4 to 5 minutes followed by a quick pressure release. Check for doneness so the grains remain whole and non-mushy.
Do not throw away the nutritious cooked dal water! You can use it as a flavorful base to make delicious South Indian paruppu rasam or season it lightly with salt and pepper to enjoy as a light comforting broth.
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve!
