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Kadalai Paruppu Sundal | Channa Dal Sundal
A simple legume/bean stir fry / Sunday prepared with channa dal or kadalai paruppu. A healthy tea time snack and a popular festive recipe.
Channa Dal Sundal, kadalai paruppu sundal
kadalai paruppu / split desi chickpeas
as required for soaking and cooking
break them into 2 pieces
Prep – Work
Soak the chana dal in water at least 3 hours and drain the water.
In a heavy bottom pan, add the soaked chana dal and sufficient water so that the channa is completely immersed.
Add salt and sugar (if using) and mix well. Cover and cook for about 10 minutes in medium heat.
Water might ooze out during this process, so mix well for about 3 minutes.
Now remove the lid and cook till the chana dal is soft and tender. You should be able to smash the dal with your hand and that’s the right stage.
Turn off the heat and drain the water.
Now heat a heavy bottom pan or kadai and add oil.
Once the oil is hot, add the mustard seeds, urad dal and hing.
As they start to splutter, add the broken green chillies and few curry leaves and sauté for a minute.
Add the cooked dal and turmeric. Mix them well.
Let it cook until all the moisture is absorbed. Now add the grated coconut and mix well.
Let it cook for two minutes and then turn off the heat.
Garnish with cilantro and curry leaves. Yummy and healthy chana dal sundal is ready.
Sugar is optional.
Adjust the salt and spices as your preference.
Instead of green chilies, red chilies can be added.
As I included salt when cooking the dal, I didn’t add it during tempering.
You can cook the dal in the microwave also but care should be taken as the water overflows.
If using onion,
After the mustard seed tempering, add the chopped onion and cook until translucent. Then add the cooked dal and follow the same procedure.