starts next week and here is another yummy and easy sundal recipe. Sundal can be considered a salad made with beans or lentils. It is packed with protein and is very healthy. Navaratri is celebrated for 9 days and each day a different sundal is made. My mom never made sundal with channa dal and I learnt it by watching my mil make it. She used to fry some onions and add to this sundal when not offering to God since onion is normally not used on festival days. You can also make moong dal sundal in a similar way. Channa dal sundal does not need overnight soaking and can be put together in a jiffy for an easy evening snack.
I like the channa dal to be cooked, but not mushy. Hence, I cook it in a pot and not in a pressure cooker, so I know exactly when it is done to my liking. Check out notes for pressure cooker cooking.
Also check out the 15 bean sundal recipe here
1 cup channa dal
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
2 green chillies
1 tbsp coconut (optional)
1. I like the channa dal to be cooked and have a bite to it. You can cook it longer to get it more soft. Add more water if the mixture becomes dry and continue to cook.
2. Instead you can also use a pressure cooker, but cook it only for 1 or 2 whistles since we want the dal to hold its shape.
Soak channa dal in water for 2 hours or soak it in hot water for 30 minutes.
Take the soaked channa dal in a pot and add about 1 cup water and bring to a boil.
Simmer and allow the dal to cook. You can remove the white scum using a spoon.
After 15 minutes of cooking, it is almost done.
The dal is cooked. Drain the water.
Add salt to the drained dal.
Tadka time. Heat oil and add mustard seeds. When it pops add the urad dal.
Add chopped green chillies, curry leaves and asafoetida. Turn off the stove when the dal is golden brown.
Add the tadka to the sundal.
Add coconut if using. Toss them together.
Healthy and tasty sundal ready for an easy evening snack.