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Tuesday, September 24, 2013

channa dal sundal easy

Mom makes Channa dal sundal AKA Kadalai paruppu sundal every time once in Navratri days for kolu. This is such a simple yet packed full with flavours. I always loved the aroma that the house is filled when mom tempers for sundal. Ginger, green chilli and asafoetida combines to give a great aroma that takes you out of this world! I love that combination. That too mom uses kadalennai (ground nut oil) for tempering and uses little coconut oil which enhances the flavour. Though I use refined sunflower oil for cooking, I just love kadalennai for tempering. So I find idayam kadalennai (peanut oil) these days in Mustafa and buy that and use it sparingly in my cooking. It took for me some years to realise why my tempering is not wafting the same aroma as mom’s or MIL’s tempering. Silly mePuppy dog eyes.

Channa dal sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 1 - 3 hrs soaking time    |  Cook time: 10 mins    Serves: 3-4


Channa dal / Kadalai paruppu - 1 cup

Green chilli - 3

Grated coconut - 4 tblsp

Coconut oil (optional) - 1 tsp

Salt - As needed

Ginger, finely chopped - 1 tsp

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Asafoetida - 2 generous pinches


  1. Soak channa dal for atleast 1 hour or upto 3 hours. Boil 3 cups water and add the soaked channa dal(strain from water and add it to boiling water).Boil for 5 mintues in between add 1 tsp salt.
  2. 1-channa-dal-sundal
  3. Drain from water once it cooked soft from inside. Do not overcook or undercook. Now heat oil in kadai and temper with the items given under ‘To temper’ table.
  4. 2-channa-dal-sundal
  5. Add ginger, chilly and stir well. Add the cooked dal and mix well. Lastly add coconut and mix well for a minute, add coconut oil if desired.Transfer to the serving bowl.
  6. 3-channa-dal-sundal


    • You can use red chilli in place of green chillies. Just use 2.
    • You can also pressure cook the channa dal for a whistle instead boiling.
    • Soaking dal makes it easy to cook. So more you soak, quick it gets cooked and stays moist too.

Enjoy this flavourful sundal, perfect for making this Navarathri in the evenings as prasadam.


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  1. Oh! what a coincidence...the sundal is in my drafts and was thinking of posting the same...Your clicks look beautiful and sundal looks super delicious

  2. super yummy sundal I love Gingerly oil seasoning too

  3. i too shared this sundal recently :) i add gingelly oil for seasoning..

  4. I add little lime juice at the end else the same :) lovely clicks !

  5. Seriously love this sundal very much.. very tempting.

  6. It is as easy as to prepare ! lovely clicks!

  7. We too prepare in the same method... Lovely sundal

  8. Super tempting sundal, simple yet flavorful. pretty clicks

  9. perfectly done ..looks yum

  10. Healthy recipe. Love the colour combination.

  11. looks simply yummy and mouthwatering.

  12. yummy sundal..perfect in shape...nice clicks..

  13. Simple sundal. Nice clicks

  14. Yumm! Looks really good!

  15. I make it attimes....nice flavourful sundal!

  16. In case of pressure cooking, how many whistles should be allowed.

  17. In case of pressure cooking, how many whistles should be allowed.


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