Authentic Chana Dal Sundal Recipe – Tamil Nadu Style Prasadam

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Sundal Recipe – Tamil Nadu Style Prasadam

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chana Dal Sundal. It’s a simple, flavorful dish from Tamil Nadu, often made as prasadam (a religious offering) but honestly, it’s just delicious enough to enjoy any time as a snack! I first made this during Navaratri, and it quickly became a family favorite. It’s surprisingly easy to put together, and the aroma while it’s tempering is just heavenly.

Why You’ll Love This Recipe

This Chana Dal Sundal is more than just a snack; it’s a little piece of South Indian culture. It’s quick to make, packed with protein, and incredibly satisfying. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect for festivals, potlucks, or just a cozy evening at home.

Ingredients

Here’s what you’ll need to make this delightful Sundal:

• ½ cup Kadalai Paruppu (Chana Dal) – about 100g
• 4 cups Water – 960ml
• 1 tbsp Sesame Oil – 15ml
• ½ tsp Mustard Seeds
• ½ tsp Urad Dal
• 2 Whole dry red chillies
• 1 tbsp Sundal Podi
• 1 tbsp Freshly grated coconut
• A pinch of Hing (Asafoetida)
• A sprig of Curry leaves
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Sundal turns out perfectly!

Kadalai Paruppu (Chana Dal): Quality and Soaking

Using good quality Chana Dal makes a big difference. Look for lentils that are bright yellow and split evenly. Soaking is crucial! It helps the dal cook faster and become beautifully tender. I usually soak mine for at least 2 hours, but you can soak it overnight too.

Sundal Podi: Regional Variations and Homemade Options

Sundal Podi is a spice blend that gives this dish its signature flavor. You can find it in most South Indian grocery stores. There are regional variations, some spicier than others. If you’re feeling ambitious, you can even make your own! There are tons of recipes online.

Sesame Oil: The Traditional Choice

Sesame oil is the oil to use for authentic South Indian tempering. It adds a wonderful nutty aroma and flavor. Don’t substitute with other oils if you want the true taste.

Hing (Asafoetida): Benefits and Usage

Hing, or asafoetida, has a pungent smell in its raw form, but it transforms into a savory delight when cooked. It’s also known for its digestive properties! A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the ½ cup (100g) of Chana Dal in 2 cups (480ml) of water for about 2 hours. Give it a good drain and rinse after soaking.
2. In a pan, bring 2 cups (480ml) of water to a boil. Add the soaked dal and a pinch of salt.
3. Cook for 8-10 minutes, or until the dal is tender but still holds its shape. Keep an eye out for any white foam that forms on top and skim it off.
4. Once cooked, drain the dal and set it aside.
5. Now for the magic – the tempering! Heat 1 tbsp (15ml) of sesame oil in the same pan.
6. Add ½ tsp of mustard seeds. Once they splutter, add ½ tsp of urad dal, 2 whole dry red chillies (broken into pieces), a sprig of curry leaves, and a pinch of hing. Sauté for about 30 seconds until fragrant.
7. Add the cooked dal and 1 tbsp of Sundal Podi. Gently mix everything together, being careful not to break the lentils.
8. Finally, stir in 1 tbsp of freshly grated coconut and adjust the salt to your liking.

Expert Tips

• Don’t overcook the dal! You want it to be tender but still have a slight bite.
• Be careful when adding the mustard seeds – they can pop vigorously!
• Taste as you go and adjust the Sundal Podi and salt to your preference.

Variations

• My Mom’s Secret: My mom always adds a tiny squeeze of lemon juice at the end for a little extra zing.
• Spicy Kick: If you like things spicy, add an extra red chilli or a pinch of chilli powder to the tempering.
• Peanut Power: My friend loves adding a handful of roasted peanuts for extra crunch.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your Sundal Podi doesn’t contain any animal-derived ingredients.

Gluten-Free Confirmation

Yes! This Chana Dal Sundal is completely gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of red chillies or use a milder Sundal Podi. You can also remove the seeds from the chillies before adding them to the tempering.

Festival Adaptations (Navaratri, Pongal)

This Sundal is traditionally made during Navaratri and Pongal. During Navaratri, it’s offered as prasadam to the Goddess. For Pongal, it’s a delicious addition to the festive spread.

Serving Suggestions

Serve this Sundal warm or at room temperature. It’s delicious on its own as a snack, or you can serve it as a side dish with rice and sambar.

Storage Instructions

Leftover Sundal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Sundal and its cultural significance?

Sundal is a popular South Indian snack made with legumes. It’s often made during festivals and offered as prasadam. It symbolizes prosperity and abundance.

Can I use a pressure cooker to cook the chana dal?

Yes, you can! Pressure cook the soaked dal with 1 cup (240ml) of water for 2-3 whistles. Let the pressure release naturally before draining.

What can I substitute for Sundal Podi?

If you can’t find Sundal Podi, you can use a mix of roasted gram flour (besan), cumin powder, coriander powder, and a pinch of turmeric.

How do I adjust the tempering to my spice preference?

Adjust the number of red chillies and the amount of Sundal Podi to control the spice level.

Can this Sundal be made ahead of time?

You can cook the dal ahead of time and store it in the refrigerator. Just make the tempering fresh when you’re ready to serve.

Enjoy making this delicious and authentic Chana Dal Sundal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!