Channa Dal Sundal

Channa Dal Sundal ( கடலை பருப்பு சுண்டல்) is one of the easily made sundal variety for upcoming Navratri season. Remember those days when amma does this sundal for Saraswathi pooja every year. Also, my maternal grandfather loves this sundal. He calls this “Poomparuppu sundal”. He insists that this sundal had to be cooked perfectly soft like a flower. Though it looks simple, the tricky part is the cooking method. It should not be either overdone or underdone. If overdone, it might turn mushy. Pre-soaking the channa dal will reduce the cooking time and produce perfect results.
Servings: 4 yield(s)
Prep Time: 60 mins
Cook Time: 30 mins
Total Time: 90 mins
Ingredients
    Main Ingredients
  • 1 cup Channa dal/ Kadalai Paruppu
  • 0.25 tsp Turmeric powder
  • 3 tbsp Grated coconut
  • 0.25 tsp Hing
    • Tempering
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Urad Dal
  • 1 tsp Cooking Oil
  • 2 stick Red Chilli
  • 1 stick Curry Leaves
Instructions
  1. Wash and soak the channa dal for one hour. After an hour, drain the water completely and cook them covered in a pan.
  2. Add a pinch of turmeric powder and salt. Pressure cook for 2 whistles.
  3. Once done, drain water and set aside. In another pan, heat oil. Add the items in the to temper section. Also, add the hing powder and toss in the boiled channa dal.
  4. Toss gently for 2 mins and add salt /fresh grated coconut to it. Switch off the fire and transfer to a serving bowl.
Recipe Notes

  • The addition of hing powder reduces the gassiness caused by channa dal. It also incorporates a very nice flavor to the sundal.
  • Do not toss for a long time. This will make the sundal hard and rubbery.