Kadalai Paruppu Sundal/Chana Dal Sundal

Kadalai Paruppu Sundal - Today is the 8th day of Navratri, I soaked chana dal in the morning to make sundal for the evening neivedyam along with badam payasam. Chana dal requires just 2 hours of soaking or simply 4 hours of soaking if you are preparing in large quantities. Care is to be taken not to overcook the sundal if using a pressure cooker. It is better to cook the dal in the open pot but I'm used to the cooker method so I pressure cooked the dal for 3 whistles. 

Ingredients required:

Lentils - Chana dal or kadalai paruppu. Care it is to be taken not to buy the Pattani paruppu meant for making vada. Pattani paruppu is broken at the edges and is not as bright as chana dal in colour. Urad dal for tempering.

Spices - Green chillies, ginger, white crystal salt.

Spice Powders: Hing, Turmeric powder.

Oils and fats: Cold-pressed sesame oil is used. Any oil can be used.

Miscellaneous: Mustard seeds, coconut, curry leaves, lemon juice.

Method:

Soak dal for 2 or 3 hours.

Cook the dal.

Grate ginger, coconut.

Do the tempering.

Mix the dal with the tempering add coconut and lemon juice.

Storage: Stays good for a day in the fridge.

Reheat: Reheat in a microwave for 20 secs or in a kadai until hot in a low flame.

Pre - Preparation: Soak dal for at least 2 hours in water.

Equipment required: Kadai/ saucepan, 3l pressure cooker, grater.

Recipe:

Total time taken: 20 minutes.

1 cup = 200ml

Ingredients with measurements:

Chana dal - 1/2 cup

Salt - to taste.

Turmeric powder - 1/4 tsp

Coconut - 1/8th cup (grated).

Lemon juice - 1/2 of one small lemon

Tempering:

Sesame oil - 1 tbsp

Mustard seeds - 1/2  tsp

Urad dal - 1 tsp

Green chillies - 3

Hing -  1/2 tsp

Curry leaves - 1 sprig.

Ginger - 1/2 "(grated)

Directions:

1. Pressure cook the dal with salt and turmeric powder added for 3 whistles. Allow the pressure to settle down.

2. Open the lid. Drain excess water with the help of a sieve.

3. Heat oil in a kadai/ pan, add the ingredients for tempering.

4. Saute for a minute add cooked dal.

5. Add coconut and mix well in a very low flame till the dal looks dry.

6. Switch off the flame add lemon juice.

7. Mix well and serve.

Notes:

• Care is to be taken not to mash the dal.
• Grind green chillies, ginger and coconut to a coarse powder and used.