Free recipe
Kadalai paruppu சுண்டல் (Sundal), chana dal
Serves 4About 30 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup chana dal
- water for soaking
- 3 cups fresh cooking water
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 dried red chilli, broken
- 6 curry leaves
- a small pinch of asafoetida
- 1/4 cup grated coconut
- salt to taste
Method
- Rinse and soak the dal for 1 hour, then drain.
- Simmer in fresh water until each piece is tender but holds its outline. Drain. If pressure cooking, follow the cooker guidance and check early to avoid mash.
- Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.
Tips: Chana dal and kadalai paruppu are the same pulse, so this serves both names in the plan.
Allergens: Contains coconut. Compounded asafoetida may contain wheat; check the label.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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