Chana dal Sundal Recipe
Kadalai Paruppu Sundal - Ghughri

Bengal gram dal recipe for Navaratri / Ganesh Festival

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 dal' is also known as 'bengal gram dal'. It is known as 'harbhara dal' in Marathi, 'kadale bele' in Kannada.

Chana dal is made from the split kala chana(black or dark brown chickpeas), desi chickpeas.

It is a south Indian festival recipe made in Karnataka, Tamilnadu. It is great as a snack at any other time too.

Split chickpeas - chana dal, bengal gram dalSplit chickpeas - chana dal, bengal gram dal

During the Ganapati festival as well as during the 10 day dasara festival and other festivals, a variety of sundal / ghughri is made.

Sundal is a South Indian traditional dish and is usually made with lentils/pulses. 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 this chana dal sundal recipe given below, you use dry chana dal for this recipe. Though there is some soaking time is involved, the cooking is quick.

How to make bengal gram Ghugri - Chana dal Sundal

Ingredients for Chana dal Sundal - Ghugari

  • Chana dal (bengal gram dal - split chickpeas) - 1 cup
  • Vegetable oil - 1 tbsp
  • salt - 1 tsp or to taste
  • Green chili - 1 or 2 slit in pieces or chopped finely, more or less according to taste
  • sugar(optional) - 1/4 tsp
  • Lime juice - 2 tsp
  • Coriander (Cilantro) leaves - 1 tbsp chopped
  • Fresh grated coconut (optional) - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing (asafotida) - 1/4 tsp
  • Curry leaves - 8 - 10

Making - Chana dal Sundal - Gugri

Put chana dal in a bowl and add water to cover dal. Wash 2 times.

Add water to cover chana dal. Soak chana dal for 2 hours.

Chana dal in the image below is soaked for about 2 hours.

  1. Add dal along with water to a pan. Add a 1/4 tsp salt and bring to boil. Add some more water if needed.
  2. Boil dal till it is just done. It should not break.
  3. Drain dal after it is just cooked. Keep the water aside to use if necessary.
  4. Heat oil in a pan. Keep heat low.
  5. Add mustard seeds and cumin seeds. Let them splutter.
  6. Add hing (asafotida), curry leaves, chopped chilies.
  7. Add boiled chana dal. stir to mix.
  8. Add all the other ingredients, coconut. Add a table spoon of reserved water if needed.
  9. Cook for 3-4 minutes. Take off the fire
  10. Add lime juice, chopped coriander leaves (cilantro) and mix well.

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.

Related Pages to visit:

Fried chickpeas - Snack recipe

How to skin chickpeas - Instructions for Removing chickpea skins

Chickpea Curry - A yummy curry

Go to Cooking tips from Chana dal sundal recipe

Go to Chickpea Recipes from Chana dal sundal recipe

Go to Vegetarian RecipesSite Home Page From kadalai paruppu sundal

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