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Channa Dal Sundal is a delicious and nutritious dish that is popular in Indian cuisine, especially during festive seasons like Navaratri and Ganesh Chaturthi. This simple yet flavorful dish features split chickpeas, or channa dal, which are soaked and cooked until tender. What makes this sundal truly special is its vibrant combination of spices, fresh curry leaves, and the added richness of grated coconut.

Often served as a prasad during religious celebrations, Channa Dal Sundal is a healthy snack that provides a good source of protein and fiber. Its easy preparation and delightful taste make it a favorite among families, perfect for sharing with loved ones or serving during special occasions. Whether you’re looking for a wholesome snack or a festive offering, Channa Dal Sundal is sure to please everyone!

Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpeas sundal and more.

How to Make Kadala Paruppu Sundal – Navarathri Sundal (no onion no garlic)

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Prep Time 5

Cook Time 15

Soaking Time 2

Total Time 2 20

Course snacks, Vegan, Vegetarian

Cuisine Indian, South Indian

Servings

Ingredients

1 Cup Split chickpeas or channa dal
Salt for taste
1 – 2 Dry Chilly
2 – 3 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
Few Curry leaves
1/4 tsp Asafoetida
1 – 2 tbsp Coconut shredded

Instructions

Take 1 cup of split chickpeas or channa dal.
Clean and soak it for or 1 to 2 hrs.
Add required salt, half cup of water and pressure cook it for 1 to 2 whistles.
Pour some oil in a pan and allow it to heat.
Add the mustard seeds and urad dal to the pan.
Let the urad dal turn brown and mustard seeds pop.
Add curry leaves and dry chillies, saute for a minute.
Now add the cooked channa dal or split chickpeas to the pan, and saute everything well till the water evaporates.
Add asafoetida, required salt and saute for a minute.
To this add the grated coconut and combine everything well.
Our sundal is ready. Serve hot.

Video

Notes

Soaking the Dal: Soak the channa dal for at least 1 to 2 hours to ensure even cooking and a softer texture. This step also reduces the cooking time.
Cooking Consistency: Pressure cook the dal just until it is tender but not mushy. Overcooking can lead to a watery sundal.
Adjusting Spice Levels: Customize the heat by adjusting the number of dried chilies according to your taste. For a milder flavor, you can reduce.
Tempering Spices: When heating the oil, make sure to add the mustard seeds and urad dal only after the oil is sufficiently hot to prevent burning. This helps to enhance the flavor of the spices.
Add Vegetables: For extra nutrition, consider adding finely chopped vegetables like carrots or bell peppers to the sundal for added flavor and color.
Serving Suggestions: Channa Dal Sundal can be served warm or at room temperature. It pairs well with chutneys or can be enjoyed on its own.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving to enjoy the flavors again.
Garnishing: Garnish with fresh coriander leaves or a squeeze of lemon juice for an extra burst of flavor before serving.

Keyword Channa dal sundal, Kadalai paruppu sundal, Navarathri recipes, Sundal

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Kadala Paruppu Sundal Recipe Instructions

Prepare the Kadala Paruppu/Channa Dal

Take 1 cup of split chickpeas (channa dal), clean, and soak it for 1 to 2 hours.
Then, add the required salt and ½ cup of water.

Pressure cook for 1 to 2 whistles until tender.

Heat Oil and Temper

Pour some oil into a pan and heat it over medium flame.
Once hot, add 1 tsp of mustard seeds and 1 tsp of urad dal.
Sauté until the mustard seeds pop and the urad dal turns golden brown, about 30 seconds.
Add a few curry leaves and dried chilies to the pan.
Sauté for another minute to release their flavors.

Combine with Cooked Channa Dal

Add the cooked channa dal to the pan and sauté everything well until the water evaporates.
Stir in a pinch of asafoetida, adjust the salt if necessary, and sauté for an additional minute.

Finally, add grated coconut and mix everything thoroughly.

Serve

Your delicious kadala paruppu sundal / channa dal sundal is ready! Serve hot and enjoy!

How to Make Kadala Paruppu Sundal Recipe | Channa Dal Sundal