Kadalai Paruppu Sundal | Bengal Gram Sundal Recipe

Kadalai paruppu sundal / Split Bengal gram sundal is usually prepared at the time of Navarathri festival. Navaratri literally means ‘nine nights’ in Sanskrit; Nav – Nine and Ratri – nights. During these nine nights and ten days, the three forms of the goddess -Durga, Lakshmi, and Saraswathi – are invoked, symbolizing the victory of positivity over negativity.

Each day we make different sundal and offered to God. Kadalai paruppu sundal / Split Bengal gram sundal is one of the sundal variety made for offering God. This recipe is very simple, easy, and quick to prepare and tastes deliciously divine.

Steps that should be taken care while preparing Kadalai Paruppu sundal / Bengal gram :

• Soak Bengal gram at least for 1 hour.
• You can either boil Bengal gram directly using pan or pressure cook to one whistle.
• Make sure you don’t overcook or undercook the dal. It should retain its shape.

Other dals used to make sundal are peanut, green peas, black channa, rajma, horse gram, green gram etc.

Kadalai Paruppu Sundal | Bengal Gram Sundal Recipe - Navarathri Special

Print Recipe

Delicious Split Bengal Gram / Kadalai Paruppu sundal.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
3 people	10 minutes

Cook Time

15 minutes

Servings Prep Time 3 people 10 minutes

Cook Time 15 minutes

Kadalai Paruppu Sundal | Bengal Gram Sundal Recipe - Navarathri Special Print Recipe Delicious Split Bengal Gram / Kadalai Paruppu sundal. CourseSide dish CuisineSouth Indian Servings Prep Time 3 people 10 minutes Cook Time 15 minutes Servings Prep Time 3 people 10 minutes Cook Time 15 minutes

Ingredients

• 1/2 cup Chana dal/kadalai paruppu
• 1 Green Chilli
• 1 Dry Red Chilli
• 1 strand Curry leaves
• 1 tbsp Coconut grated
• salt to taste
• 1 tsp Mustard,chana dal,urad dal
• 1/4 tsp Asafoetida/hing
• 2 tbsp oil Sesame oil

Servings: people

Instructions

1. Soak chana dal for 1 hour. Wash it and rinse it thoroughly and set aside. Slit red chilli and green chilli into 2 pieces.

   
2. Pressure cook chana dal for one whistle only in medium-slow flame. When pressure completely releases open the lid. Chana dal should retain its shape. It should not be undercooked or overcooked to mushy. When you press a chana dal it should get mashed easily.

   
3. Now heat a Kadai and add oil. Once oil gets heated, add mustard seeds, hing, curry leaves, green and red chilli. Let it crackle. Then add chana dal, salt to taste, grated coconut and mix it thoroughly. Sundal is ready to relish.

   

Recipe Notes

• Make sure the Bengal gram is cooked to perfection. It should neither be undercooked nor overcooked.
• You can either use green chillies or dry red chillies. I like both the flavours, so added both of them.
• You can also add chopped onions while sauteing.
• If you prefer the tangy taste, after turning off the flame, squeeze half a lemon to the sundal.

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Delicious Split Bengal Gram sundal is ready to be offered to god.