Kadalai Paruppu Sundal – Bengal Gram Salad – Channa dhal sundal
Kadalai Paruppu Sundal also known as Bengal Gram salad / Chana Dal Sundal / Split chick pea salad is one of the ‘South Indian legume salad varieties‘ prepared by cooking Channa dhal seasoned with mild spices & flavored with grated coconut.
The method of preparing our Kadalai Paruppu sundal is similar to cooking Moong dal Sundal. As this is very easy to prepare, try to include this one more often in your daily diet. Not that it is easy to prepare, but Chana Dal is high in fiber & helps to lower cholesterol. It’s also a source of zinc, folate, calcium & protein.
Sundal is a healthy, fat-free, protein-rich snack prepared by using any of the pulses (Pulses include Chana dhal, Moong dhal, Peanuts, Split Chick peas, Peas, corn, horse gram, green gram & the likes) by boiling/steam-cooking them along with a few spices & Onions/Coconut; Sundal is a mandatory prasadham (Sacred food) for Navaratri (Durga Pooja/ Dussera), Vinayagar Chathurthi and Gokulashtami.
Navaratri Day -4:
Kushmanda is the fourth form of the mother goddess and is the celebrity of Day four of Navratri. She is considered as the creator of the universe. The universe was no more than a void full of darkness, until her light spreads in all directions like rays from the sun. (Source – Internet).
I still remember the day I got to taste the Kadalai Paruppu Sundal for the very first time in my life. I was 9 and people were celebrating Vinayagar Chathurthi (Ganesh Chadhurthi) in a nearby temple. They conducted various games for kids and I was obviously not playing any of those (I am not a sports-person, you see 😀 ), but just enjoying those by cheering my friends up. Once it was over, they distributed the Prasadham (Sacred food) which turned out to be “Kadalai paruppu Sundal“. That was hot and tasty and as I devoured the tasty sundal, that stuck my mind that I didn’t know the name of the dish yet. So, I kept a bit of that safe in my Dhonnai ( A small bowl made of dried leaves, in which the Prasadham would be served at temples) and ran all the way back to home to find my mom. I learnt from her what it is called and told her to prepare that for me. And, my mom made that Kadalai Paruppu Sundal for the next occasion at my place and that sundal was same in taste as the one I had at the temple. 🙂 🙂 Mild, soft, chewy and tasty with the aroma of curry leaves, red chillies and coconut..AAAhhhhh.. Before i drool over the laptop, let’s get to my mom’s Kadalai Paruppu Sundal /Bengal Gram salad / Channa dhal Sundal recipe from Home Making Delight ..
Serves 2 – 3
Chana Dal / Bengal Gram / Kadalai Paruppu – 1 cup
Water – 2 cups + 1/4 cup
Oil – 2 tblsp + 1 tsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Red or Green chillies – 3
Asafoetida/Hing – 1/2 tsp
Coconut – 2 tblsp (Grated)
Salt as required
Curry leaves few
Cilantro for topping
- Wash and soak chana dal in hot water for 45 – 60 minutes & drain the water.
Once it’s cooked (Each grain should be separate & when you try pressing the dhal in with your fingers, it should be soft) well, drain the water using a colander. Refer the pic.4. Heat oil in a pan. Add mustard seeds; Once it splutters, add urad dhal, chillies, Curry leaves and hing followed by the drained chana dal.5. Saute the dal for a minute or so and finally add the grated coconut.6. Switch off the flame and serve your Kadalai Paruppu Sundal hot or warm.
- You can also use the pressure cooker to cook the channa dhal but make sure that it does not get mushy. But, the risks are high.
Keep the pan covered while cooking the dal to speed up the cooking process.
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