Since it’s the festival of Navratri going on, I am making some kind of Sundal every day as an offering or neividhyam to the Goddess. Today’s Sundal is a simple and delicious Sundal made out of Chana Dal. This is easy to make and took me less than 10 minutes to make (without taking into account the soak time). This is a definite keeper for me.
Chana Dal Sundal
- 2 cups chana dal
- 2-3 tbsp grated coconut
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp split urad dal
- 4-5 curry leaves
- 3-4 dried red chillies, broken
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida powder
- 2 tbsp lemon juice
- 1 tsp grated ginger
- Salt to taste
- Coriander leaves to garnish
- Soak the chana dal in hot water for 1-2 hours.
- Cook the chana dal in the same pan it was soaked in with 1/4 tsp turmeric powder, salt and 1/8 tsp asafoetida in enough water on the stove till it gets cooked, but still retains it’s shape. Remove from the flame and drain and cool the chana dal.
- If you plan to use the pressure cooker, just cook it for a max of 2 whistles. Remove from the cooker when the pressure goes down and drain the chana dal.
- In another pan, heat the oil and when it warms up, add the mustard seeds and let the seeds pop.
- Then add the urad dal, remaining asafoetida, curry leaves, grated ginger and broken dried red chillies and stir for a few seconds.
- Now pour in the drained chana dal and stir well to mix everything for a few minutes.
- Switch off the flame and add the lemon juice and grated coconut. Garnish with coriander leaves and serve as a salad or side with a south indian meal.
For more Navratri Sundal recipes, here are some other recipes: