Kadalai parrupu/ Chana dal Sundal )

Chana dal sundal

Chana dal is a split Bengal gram, the most popular legumes of India. Indian cooking is filled with the huge use of chana dal in different ways. Chana dal is highly nutritious even when is roasted or powdered to make Chickpea flour/ Besan

"Dal" actually refers to a special preparation method that could be used for peas, lentils, or beans after they have been hulled and split. Chana dal is made from black chickpeas, also known as "kala chana." The outer layer is removed and then the kernel is split into half. Generally, this is done with machines. However, you could also easily do it yourself at home. For this, first soak the chickpeas until the skins are loose and then rub them off.

Ingredients:

1 cup split Bengal gram soaked in water

1/2 tsp mustard seeds

1/2 tsp split udad dal

Pinch of asafoetida powder

Salt to taste

Sprigs of curry leaves

1 tsp oil

2 tbsp grated fresh coconut

1 tsp Sundal powder

Method:

Soak the chana dal after washing well and keep soaked for minimum 4 hours. Then drain the water, add fresh water , add a pinch of salt, and pressure cook to one whistle only as Chana dal cooks very fast.. Drain well and set aside.

In a pan add some oil, let it heat up, add the mustard seeds to pop, add the udad dal to brown to golden, add some green chillis either slit or chopped fine, red chillis may also be used, ad some sprigs of curry leaves.

Add the cooked drained chana dal to the seasoning, stir well, add salt, asafoetida powder.

Add the grated coconut and the sundal, powder.

Garnish with curry leaves.

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