Chana Dal Sundal

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 Sundal


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


  1. 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.
  2. Heat a pan add ” To temper”, turmeric powder  and then the chana dal and fry for a minute.
  3. Add the coconut, chili paste, check for salt.
  4.  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.

Chana Dal Sundal



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