Navarathri Sundal – Kadala Paruppu – Chana Dal

Navarathri Sundal – Kadala Paruppu – Chana Dal
Happy Navarathri to all – this is a good time to sundalize our lives. Today I made channa dal sundal (kadalai parruppu sundal) I’ve heard this can be challenge, because the dal has to be cooked just so – so that it does not go mushy on you or on the flip side, be undercooked.
Sundals are easy and nutritious, high in fiber – Sundal can easily substitute rice or wheat and can be enjoyed with rasam or plain curd (yogurt)

Very simple and traditional preparation


1-2 cups of channa dal  pressured cooked  – once the the rocker starts moving, turn off in exactly 3 minutes. For whistling cookers, I’ll suggest you go one or two less than you normally allow for cooking your  dal. Dal:Water proportion is 1:3/4 cup
1/2 cup of freshly grates/ grated frozen coconut
1/4 spoon of ginger powder
3-4 chillies
1/2 teaspoon of mustard seeds
1 pinch of asafoetida
1 teaspoon of olive oil
curry leaves


Pressure cook dal and let cool. Remove and drain any water remnants – In a pan heat oil and pop mustard seeds; add the asafoetida, cut chillies, curry leaves and ginger powder. Add the dal and salt it and turn it a few times. Dry roast the coconut in a separate pan and add to the sundal – so that it does not go bad. Serve hot.

Happy first day of Navarathri


Posted on

October 9, 2010

Submit a Comment

Your email address will not be published. Required fields are marked *