Kadalai Paruppu Sundal Recipe / Bengal Gram Dal Sundal
Easy South Indian style Kadalai paruppu sundal (Chana dal sundal) recipe made with Bengal gram dal, coconut and simple tempering. A quick no-soak sundal for Navratri neivedyam.
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.