Day 5#: Channa Dhal Sundal / Kadalaparuppu Sundal | Navarathiri recipes

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Its day 5 of Navarathiri and today I made this simple channa dhal sundal for the pooja. I am simply loving making all these sundal varieties as a)it fills up my blogging space b)we have a healthy snack for tea-time and c)its so easy to make and hardly takes anytime in the kitchen.

Its raining cats and dogs here in Chennai and its a perfect climate to coze up in the couch with a steaming cup of tea (read hot-chocolate if you are my kind) and some hot hot bajjiyas. The climate is making me soooooo lazy that I hardly enter the kitchen to cook, much to the huss's wrath and all I make is dosas and coconut chutney for our dinner. A large jar of Thakkali thokku residing in the fridge saves us when I am in an utterly dormant state. (...the huss is forced into the kitchen to make dosas). Ok, that being said, these sundal varieties have become life savers for me as I am able to skip entering the kitchen staying long the kitchen.

Coming to this sundal, it has a story behind its birth in my kitchen. Actually today morning, I didn't soak any lentils or pulses or dhal to prepare sundal as I had settled for making sweet corn sundal with a thought that I had a pack of corn kernels in my fridge. Only when I was rampaging through the fridge in search of it did I realise that I had used up the corn by making a salad for my previous day lunch. Without second thoughts, I set about soaking the channa dhal for one hour and the sundal was made in half an hour's time. So this makes an easy to make snack even if you do not have too much time.

~*What U Need*~ Channa Dal - 1/2 cup Grated Coconut - 2 tbsp Ginger - 1/2 tsp Salt, Oil To temper: Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Curry leaves - 1 sprig Red chillies - 2 Hing - a generous pinch

How I Made it:
Soak channa dal in water for an hour. Pressure cook with enough water for 1 whistle. Allow the pressure to leave by its own. The dhal should be soft but not mushy. Drain and set aside. In a pan heat oil, add mustard seeds, urad dhal. Allow to brown. Add hing, curry leaves and split red chillies and fry for a minute. Add ginger and saute.

Add the cooked chana dal and salt. Mix well until its combined. Add coconut, give a quick stir and switch off.

Serve hot!!!

** My Notes:
** Adding ginger and hing helps to avoid gastric problems. So donot avoid it.

So thats it Folks...
With Love,

Signs off!!!

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