Channa dal sundal or kadalai paruppu sundal

 Channa dal sundal or kadalai paruppu sundal

1 cup Channa Dal (kadalai paruppu / bengal gram) – soaked overnight or for 1-2 hrs

Grated or dessicated coconut - 3 tsp 

turmeric powder - 1 tsp

Dry red chilies or green chillies - 2 or 3

Asofoetida – a pinch

Oil - 1 or 2 tsp

salt to taste

Mustard seeds - 1tsp

Urad dal (ultham paruppu / black gram) - 1 tsp Curry leaves - 1 tbsp 

Finely chopped coriander – optional


Method :


Wash channa dal and soak in water overnight or at-least for 2 hrs. Drain the water completely. Pressure cook dal with turmeric powder and 2 cup water for 1 or 2 whistles. Remove from the heat and allow the pressure to settle. Drain the water. Heat 2 tsp oil in a pan or kadai. Temper mustard seeds, urad dal, red chilies and curry leaves. Add cooked dal, asofoetida and salt to taste. Saute a while. Sprinkle grated coconut and stir fry for a minute on low flame. Garnish with chopped coriander. Add 1 tsp lemon juice (optional)



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