October 2, 2013

Kadalai Paruppu Sundal

Sundal - a south-Indian salad made from legumes. Channa dal sundal is one of the easiest sundal that doesn't need much of a planning. My mom usually makes this sundal on the first day of Navarathri, trying to get herself warmed up and get into the groove of soaking legumes on the previous night for the next 7-8 days.

Basic Info
Complexity - Simple
Prep time - 1 hr
Cook time - 30 mins
Serves - 2

Kadalai Paruppu (Channa dal) - 1/2 cup
Water - 3/4 cup
Salt - 1/2 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Broken urid dal - 1/2 tsp
Curry leaves  3-4 nos
Dry red chilli - 1 no
Hing - 1/4 tsp
Grated coconut - 1/4 cup

Soak channa dal in water for 1 hr. Bring 3/4 cup of water to a rolling boil and add salt, soaked channa dal to it. Let it cook for about 30 mins or until channa dal is soft to the touch but not mushy. While boiling, remove scum, if any that collects on top. At this stage, most of the water would have been evaporated and the channa dal will be left with very little water.

Heat a tsp of oil, splutter mustard seeds, fry urid dal until golden brown, add hing, curry leaves & red chilli and fry for a min until fragrant. Add channa dal (along with the remaining water) and saute for couple of mins or so. Finally, remove from heat and add grated coconut and give it a good mix.

Channa dal sundal is ready for neivedhyam (offerings)!

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