Kadalai Paruppu Sundal / Channa Dal Stir Fry

Sundal is a typical south Indian item made during the Holy Festival of Navratri.(9 days) . Each day a different variety of Sundal is made as an offering to God and then distributed amongst friends and relatives.
Chick peas/Kabuli channa,Bengal gram/channa dhall dhall,split green peas,karamani/lobia/black eyed beans are the commonly used lentils in the preparation of sundal.
These lentils are soaked overnight and then boiled to perfection with a tempering of mustard seeds,green/red chillies and a garnish with freshly grated coconut.
Packed with proteins ,it provides the necessary quota based on a daily diet.
This particular sundal is a very healthy choice and quick to make and can be made when we run out of vegetables.Serve hot with rotis or rice and some hot Tomato Rasam.

Health Benefits of any variety of DAL

  • An excellent source of protein for  particularly for vegetarian diets. 
  • Dal is typically around 25% protein by weight,
  • Rich in the B vitamins thiamine and folic acid, several minerals, notably iron and zinc.
Preparation Time : 5 mins
Cooking Time : 20-25 mins  
Serves : 2-3

Jain Version : Skip the ginger  from the recipe and follow the rest as is.



1/2 cup channa dhall/bengal gram dhall/kadalai paruppu
2 tsp cooking oil
1 tsp mustard seeds
1/2 tsp grated ginger
2-3 green chillies chopped
pinch of asafoetida/hing
few curry leaves
1 tbsp fresh grated coconut
fresh chopped cilantro
pinch of turmeric
salt to taste


  • Wash and pressure cook the channa dal with turmeric and salt until soft but NOT mushy.
  • In a kadai,heat the oil,splutter the mustard seeds,grated ginger,curry leaves,green chillies and asafoetida.
  • Add the cooked dal and saute for 3-4 mins until dry. Adjust salt if needed.
  • Garnish with freshly grated coconut and coriander.
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  1. This looks perfect:) Thanks for linking this at my event:)
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