Traditional Chana dal Sundal Recipe
Kadalai Paruppu Sundal – Ghughri – Navaratri / Ganesh Festival – Healthy SnackTraditional Chana dal KadalaiParuppu Sundal Ghughri. Known as gugri/ghugni/chundal/shundal. South Indian traditional recipe. Ganesh & Navaratri, Dasara festival Recipe. It is a south Indian festival recipe made in Karnataka, Tamilnadu. During the Ganapati festival and the 10 day dasara festival, a variety of sundal / ghughri is made. Sundal is a South Indian traditional dish and is usually made with lentils/pulses. Sundal is offered as ‘Naivedya’ to the deity and then distributed to the devotees as prasad.
Ingredients
How to make bengal gram Ghugri – Chana dal Sundal
Ingredients for Chana dal Sundal – Ghugari
- Chana dal bengal gram dal – split chickpeas – 1 cup
- Vegetable oil – 1 tbsp
- salt – 1 tsp or to taste
- Green chili – 1 or 2 slit in pieces or chopped finely more or less according to taste
- sugar or jaggery optional – 1/4 tsp
- Lime juice – 2 tsp
- Coriander Cilantro leaves – 1 tbsp chopped
- Fresh grated coconut optional – 2 tbsp
Sundal /Gugri tempering ingredients
- Mustard seeds – 1/2 tsp
- 1 tbsp oil
- Cumin seeds – 1/2 tsp
- Hing asafotida – 1/4 tsp
- Curry leaves – 8 – 10
Instructions
Cooking Chana dal Sundal – Gugri
- Step 1: Put chana dal in a bowl and wash 2 times using clean water. Add water to cover dal and soak for 2 hours.
- Step 2: Add soaked chana dal along with water to a pan.
- Add a 1/4 tsp salt and bring to boil. Add some more water if needed.
- Boil dal till it is just done. It should not break.
- Step 3: Drain dal after it is just cooked. Keep the water aside to use later if necessary.
Make tempering
- Step 4: Heat oil in a pan. Keep heat low.
- Add mustard seeds and cumin seeds. Let them splutter. Add urad dal. Let it brown a little.
- Add hing (asafotida), curry leaves, chopped chilies.
- Step 5: Add boiled chana dal. Stir to mix.
- Step 6: Add sugar/jaggery and salt.
- Step 7: Add chopped coriander leaves and fresh grated coconut. Add one or two table spoons of reserved water if the dal mix looks too dry.
- Step 8:Cook for 3-4 minutes, stir once in between. Take off the fire.
- Add lime juice and mix well.
- Chana dal sundal / kadale parapu sundal is ready. Serve hot or cold.
Notes
Tips:
- You can refrigerate and use for 3-4 days.
- It is good to eat at a snack or as a side dish for any meal.
- You may add desiccated coconut instead of fresh grated coconut.
- Traditionally, small coconut pieces are added to sundal or ghugari.
- You may add some chopped ginger or ginger paste.