Sundal with Chana Dhal/Kadalaiparuppu

Yields: 6 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

Navratri is celebrated for 9 days in Autumn and it marks the beginning of long festival season in India. This festival is celebrated across India in umpteen number of ways. The first 3 days of this festival is dedicated to Durga (Goddess of power), the next 3 days for Lakshmi (Goddess of Wealth) and the last 3 days for the  Saraswathi (Goddess of Wisdom). In south India, most of the tamil brahmin families exhibit various dolls and figurines in odd (usually 5, 7, 9, or 11) numbered tiers (“padis”). They invite their relatives and friends on this occasion and offer prasadam, goodies, Turmeric and Kumkum. When it comes to prasadam sundals (legumes tempered with coconut) are the most offered dish during this season. A legume is chosen each day to prepare the Sundal.

In this recipe Chana Dhal is spiced up with green chili and coconut. This gives a wonderful aroma and taste.  It is rich in proteins so you can include it in your diet without any guilt. This is one recipe I count on when I am on South Beach Diet. Just a bowl of this with Indian butter milk (with asafoetida) will make a great afternoon meal.


0/13 Ingredients
Adjust Servings
  • Tempering


0/9 Instructions
  • Wash and Soak chana dhal in water for 4 hrs. It becomes easy to cook when we soak it longer.
  • In a small sauce pan add some water (the chana dhal should soak) and let it cook for 20 minutes on a low flame. Then run a small test to check if it is cooked properly. Remove one chana and try to mash it. If it easily mashes without applying any pressure then it is the right time to remove it from flame. At this stage 98% of water would have got evaporated. Please check in intervals to ensure that the water doesn’t get evaporated completely. T o avoid all these hassles, you can put them in a pressure cooker and cook it up for 1 whistle with little water( just to soak the chana).
  • Meanwhile, grate the coconut coarsely in a blender for few seconds. Then add green chili and grind it for 5 seconds.
  • At last add curry leaves and run it for 2-3 seconds. You should have a mix of grated coconut and chili.
  • In a pan, add oil. When it is hot add mustard seeds and let it splutter, then immediately add cumin seeds, red chili, hing.
  • Reduce the flame and add urad dhal and curry leaves. Reducing flame prevents the urad dhal from burning out.
  • Fry for couple of seconds when the urad dhal starts changing color add cooked chana dhal and toss for 30-40 seconds.
  • Add grated coconut -chili mix, salt and toss it well for 1 minute so that the coconut blends nicely with each and every legume in the pan.
  • If there is any water saute it until the water evaporates.

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