Navarathri in homes in Tamil Nadu is incomplete without Sundals. A wide variety of them are prepared in large quantities and offered to God. Then they are distributed to everyone who come home for the customary ‘tamboolam’. Today I had made the very basic of all sundals – Chana dal sundal. This needs the least amount of soaking time. Plus the husband asked for it. Would there be a no? NO. So, over to the recipe of Chana dal Sundal.
Navarathri Neivedyam VI – Chana dal Sundal
Ingredients (Serves 2- 3 people)
Chana dal: ½ cup
Hing: a big pinch
Salt: to taste
For the tempering:
Mustard: ½ tsp
Urad dal: ½ tsp
Red chillies: 1, torn into bits
Curry leaves: few
Jeera: ½ tsp
Coconut oil any vegetable oil: ½ tbsp
Fresh grated coconut: 3 tbsp (for the garnish)
Soak the chana dal for atleast two hours. Cook the dal with about a cup of water till it is cooked, but not mushy. It could be done on the stove top or in the pressure cooker. If using a cooker, stop with two quick whistles.
Drain the water from the cooked dal and set aside.
Take a kadai and heat oil.
Finish off with the tempering.
Add the dal, salt and hing.
Mix well. Stir for about 3 – 4 minutes till you feel it is done.
Add the coconut and mix well.
Offer to God and enjoy!
This easy sundal is my contribution to 'Anyone can cook Series - 3' event hosted by Taste of Pearl City