Mom makes Channa dal sundal / Kadalai paruppu sundal every time once in navratri days for kolu.. This is such a simple yet packed full with flavours.. I always loved the aroma that the house is filled when mom tempers for sundal.. Dry chilli, asafoetida and curry leaves combaines to give a great aroma that takes you out of the world...
I love that combination.. That mom use gingelly oil for tempering, so that i also prefer the same thing in this recipe.. Carefully cooked the dal, it gets over cooked and completely mushy..If it comes perfect the taste is awesome... So try this recipe and let me know how it's turns out from you...
Preparation time : 10 mins
Soaking time : 1/2 hour
Cooking time : 5 to 8 mins
Serve - 4
Recipe category : snacks
INGREDIENTS :
Channa dal / Kadalai Paruppu - 1 cup
Salt - as needed
Water - 3 cups
FOR SEASONING :
Gingelly oil - 1 tspn
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Dry chilli - 2 broken into small pieces
Curry leaves - 1 sprig
Asafoetida - 1 pinch
Coconut - 1/2 cup (grated)
METHOD :
- Wash and soak dal for 1/2 hours, drain them..
- In a pressure cooker add in soaked dal, salt and water and whistled it for 2..
- Allow to subside the pressure itself..
- Now drain this and set aside..
- Heat oil in a pan, add in mustard, urad dal, chilli, curry leaves and asafoetida and sizzle for a min..
- Now add in dal and mix well.. Season with some salt if needed..
- Carefully add salt because we already add salt while boiling dal..
- Add in coconut and mix well.
- Serve hot..
- Enjoy..
PICTORIAL :
Take channa dal
Soak it for 1/2 hour
Now drain them and add it to the cooker
Add some water
Add in salt
Pressure cook for 2 whistle
Now it's done
Drain the dal in strainer
Add gingelly oil in a pan
Add in mustard and urad dal
Add in chillies and curry leaves
Toss well
Add a pinch of asafoetida
Add in cooked dal
Some fresh coconut
Mix well..
Serve hot
Enjoy..
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