Kadalai Paruppu Sundal / Channa Dal Stir Fry

Sundal is a typical south Indian recipe made during the Holy Festival of Navratri.(9 days) . 

Each day a different variety of Sundal is made as an offering to God and then distributed amongst friends and relatives. 

Married Ladies and young girls are welcomed home and offered Thamboolam.(betel leaves , haldi , kumkum and some small gift ) in a goodie bag along with this sundal .

(Updated the post with new pics and information on 14/10/2020)

Navratri is dedicated to Goddess Durga , Laskhmi & Saraswati and spread across 9 days. Whole of India celebrates Navratri with full pomp and show in different ways . There is absolute positivity and cheerful vibrance in the air .

To know more about how Navaratri is celebrated in different parts of India, click here ...

Kadalai Paruppu Sundal and Lemon Rice are prepared as Prasad/Bhog on the 7th day of Navratri. 

There is no hard and fast rule that you have to make it on the same day, you can make it as per your convenience too.

Chick peas/Kabuli channa,Bengal gram/channa dhall dhall,split green peas,karamani/lobia/black eyed beans, peanut/groundnut are the commonly used lentils in the preparation of sundal.

Packed with proteins ,it provides the necessary protein intake based on a daily diet.

This particular sundal is a very healthy choice and quick to make and can be made when we run out of vegetables even on normal days .Serve hot with rotis or rice and some hot Tomato Rasam. A perfect tea time snack as well.

Health Benefits of any variety of DAL

• An excellent source of protein for  particularly for vegetarian diets. 
• Dal is typically around 25% protein by weight,
• Rich in the B vitamins thiamine and folic acid, several minerals, notably iron and zinc.

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Preparation Time : 2 hrs
Cooking Time : 20-25 mins  
Serves : 2-3

Jain Version : Skip the ginger  from the recipe and follow the rest as is.

Ingredients

1/2 cup channa dhall/bengal gram dhall/kadalai paruppu
2 tsp cooking oil
1 tsp mustard seeds
1/2 tsp grated ginger
2-3 green chillies chopped
pinch of asafoetida/hing
few curry leaves
2 tbsp fresh grated coconut
fresh chopped cilantro
pinch of turmeric
salt to taste

Method

• Wash and soak the channa dhall for 2 hrs . This helps in faster and even cooking of the dhall.

• Add sufficient water and pressure cook the channa dal with turmeric and salt on medium flame for 1 whistle. Donot over cool, else the dal will become mushy .

• Let the pressure release normally.

• When you take a piece of cooked dhall between your finger and press , it must get pressed easily but should be holding the shape . The dhal must not get mushy , then we cannot make the sundal.

• If there is excess water , strain it and let the dhall cool for a while.

• In a kadai,heat the oil,splutter the mustard seeds,grated ginger,curry leaves,green chillies and asafoetida.

• Add the cooked dal and saute for 3-4 mins until dry. Adjust salt if needed.

• Garnish with freshly grated coconut and coriander.