Chana Dal Sundal (Kadalai Paruppu Sundal)

South Indian cuisine is so versatile. I mean from the most robust of curries to the simplest, yet soul-stirring stir-fries, this food repertoire has something for everyone. Just like the ‘Sundal,’ essentially from the cuisine of Tamil Nadu. It is a basic tempered and sautéed preparation and can be made with a variety of legumes, lentils or grains, just like this Kadalai Paruppu Sundal. This is typically a Chana Dal Sundal, tempered with spices, curry leaves and coconut. Makes for an excellent vegan, healthy side dish.

About Chana Dal Sundal

The Kadalai Paruppu Sundal is made with Bengal gram or chana dal. Hence, also popularly referred to as Chana Dal Sundal. It really tastes fab in each and every bite, with the nutty flavor that is imparted by this particular lentil.

This Chana Dal is super easy to make as well. You just have to cook the soaked and drained Bengal gram and temper it. The tempering is also just as basic as it can be – mustard seeds, urad dal, curry leaves, dried red chilies, asafoetida and lots of coconut. Want to make this dish gluten-free? Skip the asafoetida.

However, you do have to take care while cooking the chana dal for this Kadalai Paruppu Sundal. The lentils should not become pasty or too soft. It should be cooked well, yet retain the shape. You can opt to cook the dal in a pot, pan or even pressure cooker.

I have soaked the chana dal and then cooked it in a pan for this recipe. If you decide to cook the lentils in a pressure cooker, then cook the soaked lentils on a medium heat for one whistle. That should be enough to give the you the desired texture and consistency of the chana dal.

As I mentioned earlier, serve this Chana Dal Sundal as a side dish with a main course or have it just as a nutritious snack.

How to make Chana Dal Sundal

Soak Cook Lentils

1. Rinse 1 cup chana dal in water for a couple of times. Take the lentils in a bowl and add 1.5 cups of hot boiling water.

Cover and soak for an hour. You can even soak chana dal in water (at room temperature) for 3 to 4 hours or overnight.

2. Later, drain all the water.

3. Add the soaked chana dal in a pot or pan.

4. Add 2.5 cups water.

5. Add ½ teaspoon salt and stir to mix.

6. Keep the pan on the stovetop.

7. Cover with lid and begin to cook the chana dal on medium-low to medium heat. Alternatively, you can cook chana dal in a stovetop pressure cooker for 1 whistle.

8. When the water starts frothing (roughly after 7 to 8 minutes), remove the lid and continue to cook chana dal on medium heat.

9. While the chana dal is cooking, check at intervals.

10. Cook the lentils till done perfectly, yet retain their shape. Taste a few lentils to check if they have cooked well.

The lentils should soften and mash when you press them, but not become mushy or pasty.

Cooking soaked chana dal takes about 30 minutes in a pan or pot.

11. Drain all the water and keep the cooked lentils aside.

Make Chana Dal Sundal

12. Heat 2 tablespoons oil in another pan or kadai. Keep the heat to a low and add 1 teaspoon mustard seeds.

13. Then, add 1 teaspoon urad dal.

14. On low heat, fry both mustard seeds and urad dal. Stir often.

15. Fry till the mustard seeds crackle and the urad dal turn golden.

16. Then, add 10 to 12 curry leaves, 1 to 2 dried red chilies (broken and seeds removed) and 1 generous pinch asafoetida (hing).

17. Mix and fry for a few seconds till the red chilies change color.

18. Now, add the cooked chana dal.

19. Add salt as per taste.

20. Mix very well and sauté for 2 to 3 minutes on low heat. If there is any moisture or liquid in the chana dal, then cook till the moisture gets dried.

21. Lastly, add ¼ cup fresh grated coconut.

22. Mix and turn off the heat.

23. Serve Kadalai Paruppu Sundal. You can garnish with some fresh coconut or a few coriander leaves, if you want.

More on Sundals

Making sundals with different legumes, lentils or beans bring in an additional dose of protein in a vegetarian meal. This Chana Dal Sundal is called so as the Tamil word for chana dal is ‘kadalai paruppu.’ Sundals are terrific, given the fact that they can be made easily and in a hassle-free way.

Just like the Kadalai Paruppu Sundal, many other types of sundals are made to be offered to the Goddess during Navratri festival. There is usually one type of sundal for each day during the 9 days of Navratri festivities. This dish is also common during Vinayaka Chaturthi and Krishna Jayanthi festivals.

In addition to this Chana Dal Sundal with husked and split Bengal gram, I have shared other sundal recipes on my blog. I would really recommend you to try each one of them.

• Channa Sundal with white chickpeas
• Black Channa Sundal with black chickpeas (kala chana)
• Rajma Sundal with red kidney beans (rajma)
• Sweet Corn Sundal with corn kernels (makai)

A sundal can also be made on a regular day. Generally, I prepare the traditional recipe of sundal without adding any spices or masala. So, when I make Rasam or Vatha Kulambu, I also end up making one of the sundals or Poriyal to go along with it.

Expert Tips

1. The lentils can be easily cooked in a pot/pan on the stovetop as I have done or use a stovetop pressure cooker or an Instant Pot.
2. If you are cooking the chana dal in pressure cooker, soak lentils for an hour in hot water. Then, pressure cook for 1 whistle on medium heat. The chana dal can even be soaked in water at room temperature for 3 to 4 hours or overnight.
3. Make sure to cook the lentils till tender and soft, yet shape retained. To check, taste a few lentil grains whether they have cooked well or not.
4. Not a fan of dry red chillies? Simply omit them or add green chillies.
5. If you are a lover of coconut, add more if you want.
6. While serving the sundal, drizzle some lemon juice to accentuate the flavors all the more.
7. Making the dish for a lesser number of people? Halve the recipe.

This Chana Dal Sundal recipe from the archives was first published on January 2018. It has been updated and republished on March 2024.