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