Here is the Chana dal sundal recipe for you. It is known as 'kadalai paruppu sundal' in Tamil and 'kadale bele gugari / ghugari' in Kannada.
'Split chickpeas' or 'Chana da'l is known as 'bengal gram dal' and 'harbhara dal' in Marathi. It is made from the split kala chana(black or dark brown chickpeas), desi chickpeas.
is a south Indian festival recipe made in Karnataka, Tamilnadu. It is
great as a snack at any other time too.
During the Ganapati festival as well as10 day dasara festival and other festivals, a variety of sundal / ghughri is made.
Sundal is offered as 'Naivedya' to the deity and then distributed to the devotees as prasad. This chana dal sundal is one of the items made as naivadyam.
For the sundal recipe given below, you use dry chana dal for this
recipe. Though there is some soaking time is involved, the cooking is
Chana dal sundal / kadale parapu sundal is ready. Serve hot or cold.
You can refrigerate and use for 3-4 days.
It is good to eat at a snack or as a side dish for any meal.
You may add desiccated coconut instead of fresh grated coconut.
Traditionally, small coconut pieces are added to sundal or ghugari.
You may add some chopped ginger or ginger paste.
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