There are many variations of sundal that can be made. For Navratri almost all South Indian homes make sundal, Pongal variations. They can be made in a jiffy, offered to goddess and distributed as prasadam.
This sundal is made using Chana Dal. Yes the one used for tadka or making podi. Dal fry using this is also made and they taste awesome. Any dal u use adds its own unique taste to the recipe. Hope you like this and shall try. Another sundal recipe shared here
Chana Dal: 1 cup
Coconut grated: 2 tbsp
Green chili: 1-2
Hing a pinch
Turmeric powder: 1 tsp
Salt as per taste
To temper :
Oil: 1 tbsp
Urad dal: 1tsp
Mustard seeds: 1tsp
Curry Leaves: a spring
- Take chana dal in a bowl ,add water and soak for 30-45 mins. Alternatively, if you are pressed for time you can skip the soaking and directly pressure cook for 1-whistle with a pinch of turmeric and salt. Grind the coconut plus green chili and keep aside.
- Heat a pan add ” To temper”, turmeric powder and then the chana dal and fry for a minute.
- Add the coconut, chili paste, check for salt.
- Serve hot. Alternatively you can add the slit green chilies in the tempering and garnish with coconut shavings.
Soaking the chana dal for 30 minutes will help it cook faster.
Don’t pressure cook for more than a whistle it will become soggy. It has to be cooked and crunchy. Another option to cook is heat water, add the dal and cook till al dente ( may take around 20 minutes or so). Drain the excess water and proceed with the recipe.