Navarathri Special Sundal: Channa Dal / Kadalai Paruppu Sundal (Soaking Optional)

Day 2 of Navarathri festival – a really easy, healthy and nutritious Channa Dal Sundal ! This is one of the easiest and tastiest sundals to make, as this legume requires considerably less soak time compared to the others. You can even make this directly without any soaking, by pressure cooking it for a little longer.

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Channa Dal is a type of lentil, basically baby chickpeas that have been split and polished. It is one of the popular lentil types used in Indian cuisine, both in North Indian as well as South Indian cooking. It is high in fibre, and provides the essential protein that vegetarians need. It is also a good source of zinc, folate, and calcium, which makes it a great addition to your daily diet. Read on for the recipe!

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Ingredients:

  • Channa dal – 1 cup (soaked in water for about 1-2 hours; you could also skip soaking if you are pressed for time)
  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida/hing – a pinch
  • Fresh grated coconut – 1 tbsp
  • Green chilies – 1 or 2, chopped finely
  • Fresh ginger – 1 inch piece, chopped finely or grated
  • Curry leaves – 7 to 8 leaves
  • Salt to taste

Cooking the legume

  • Wash the lentils well in running water until the water runs clear.
  • Soak the channa dal in water for about 1 to 2 hours. This helps it cook quickly. If you have no time to soak, you can skip this step.

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  • If soaking channa dal, drain the water at the end of your soaking time. Pressure cook (add water to a level just covering the dal) for one whistle.
  • If not soaking, add water in the ratio of 2 cups water to 1 cup dal, and pressure cook for about 2-3 whistles.

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  • This must be the texture of the dal once it is cooked. You can see that the dal is fully cooked, but it is holding its shape and not mushy. When you press one pearl of dal between your fingers, it must mash easily. This is what we want to achieve.

Tempering

  1. Heat oil in a kadai. Once oil is hot, add mustard seeds and allow to splutter.
  2. Add curry leaves, ginger, green chillies and saute quickly for 10 seconds.
  3. Add hing and mix well.
  4. Add channa dal to this oil
  5. Add salt to taste
  6. Mix well again
  7. Add fresh grated coconut
  8. Give it one final mix and adjust for seasoning if required.

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TIPS & TWEAKS

  1. If you can soak in hot water instead of room temperature water, that accelerates the cooking process. If you plan to do this, soak just for 30-45 mins and then cook for 1 whistle only.
  2. We usually don’t add turmeric powder to this Sundal at my place; feel free to add if you like a brighter shade of yellow 🙂

Enjoy!! Try this dish, and let us know your comments below 🙂

 

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