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October 9, 2016

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

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Kadalai paruppu sundal
For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescueHappy.Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !
Bengal gram dal sundal

Kadalai paruppu sundal / Bengal gram dal sundal recipe


Kadalai paruppu sundal / Bengal gram dal sundal recipe How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Bengal gram dal / Kadalai paruppu - 1/2 cup
  • Salt & water - as needed
  • Grated coconut – 3 tbsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 1 no ( slitted or finely chopped)
METHOD

  • Wash and take the dal in the cooker base.Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 2 tbsp of water in the dal. Do not drain it completely.
    Kadalai paruppu recipe
  • In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while mixing.
    Kadalai paruppu recipe
    Kadalai paruppu recipe
  • Enjoy !
  • Do check out my other Sundal varieties in this link !

Note
  • Use finely chopped chillies for spicy taste. I use slit chillies.
  • You can also use finely chopped ginger if you like its flavor.
  • Optionally, you can garnish this sundal with coriander leaves.
  • Add more coconut for rich taste.
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
Kadalai paruppu sundal recipe


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