Tag Archives: Sundal

Recipes: Chana Dal Sundal

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During the festival of Navaratri, I usually make something as an offering or prasadam to the goddess every day. In previous years, I have also made a sweet to go along with the sundal, but this year, because I have to go to work in the morning, I have been making only sundals as an offering.

Chana Dal Sundal is made from split chickpeas or chana dal which is healthy and protein-rich. And the best part about sundals is that you can make it in under 10 minutes, which is such a time saver when you are rushing in the morning!

Chana Dal Sundal

Ingredients:

  • 1 cup chana dal or split chickpeas
  • 2 tbsp oil or ghee
  • ½ tsp mustard seeds
  • ½ tsp split urad dal
  • ¼ tsp asafoetida
  • 2-3 dried red chillies, broken into pieces
  • 10-12 curry leaves, torn
  • 2 tbsp grated coconut, fresh or desiccated
  • Lemon juice to taste
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • Wash the chana dal thoroughly under running water, and then soak it in 2 cups of water for 2-3 hours. After soaking, drain the water and set the chana dal aside.
  • Cook the chana dal with fresh water and a pinch of salt until it is just cooked. We don’t want it cooked like a dal, just until a piece can get crushed between your thumb and index finger.
  • Heat oil in a pan or kadai over medium heat.
  • Add mustard seeds and let them splutter. Then add urad dal, asafoetida, dried red chillies, and curry leaves. Sauté for a minute until the spices release their aroma.
  • Add the cooked chana dal and salt to the pan. Stir well to coat the dal with the tempered spices.
  • Reduce the heat to low and cook the chana dal, stirring frequently, for about 5 minutes.
  • Add the grated coconut and stir well.
  • Turn off the heat, drizzle with lemon juice and stir well.
  • Garnish with coriander leaves and serve hot or cold.

Other Navaratri Sundal recipes: Green Moong Sundal, Green Peas Sundal, Peanut Sundal, Sweet Corn Sundal, Chickpea Sundal

Navratri Recipes: Green Peas Sundal

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Another day during Navratri and another sundal to offer the Goddess. The Sundal this time is made of fresh peas and is another super quick recipe. You could make this as a quick afternoon snack when the children are home from school and it is also very healthy to boot! This is a far cry from the commercial and suage and salt laden biscuits and sweets that are usually eaten.

Green Peas Sundal

Ingredients:

  • 2 cups fresh or frozen green peas
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1/8 tsp asafoetida powder
  • 4-5 curry leaves
  • 1 tsp green chilli paste
  • 2-3 tbsp grated coconut
  • 1 tbsp oil
  • Lemon juice to taste
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • Soak the frozen green peas in hot water for 15 minutes and then cook them in a microwave or the stovetop till the peas are cooked, but still retain their green colour. Drain and keep aside.
  • Heat the oil in a pan and when the oil is warm, add the mustard seeds and let them pop.
  • Then add the urad dal and let it start to brown. Next add the asafoetida powder, curry leaves and green chilli paste and stir for a couple of seconds.
  • Now add the boiled and drained green peas and season with salt. Stir for a few minutes.
  • Then drizzle the lemon juice and add the coconut and stir well to mix into the peas.
  • Garnish with coriander leaves and serve warm or cold as a salad or snack.

Navratri Recipes: Chana Dal Sundal

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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

Ingredients:

  • 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

Method:

  • 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: