Chana dal sundal recipe. Chana dal gugri. With Step by step written instructions.
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.
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 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
Step 1: Put chana dal in a bowl and wash 2 times using clean water. Add water to cover dal and soak for 2 hours.
Chana dal in the image below is soaked for about 2 hours.
Step 2: Add soaked chana dal along with water to a pan. Add a 1/4 tsp salt and bring to boil. Add some more water if needed.
Boil dal till it is just done. It should not break.
Step 3: Drain dal after it is just cooked. Keep the water aside to use later if necessary.
Step 4: Heat oil in a pan. Keep heat low. Add mustard seeds
and cumin seeds. Let them splutter. Add urad dal. Let it brown a little.
Add hing (asafotida), curry leaves, chopped chilies.
Step 5: Add boiled chana dal. Stir to mix.
Step 6: Add sugar/jaggery and salt.
Step 7: Add chopped coriander leaves and fresh grated coconut. Add one or two table spoons of reserved water if the dal mix looks too dry.
Step 8:Cook for 3-4
minutes, stir once in between. Take off the fire.
Add lime juice 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.