Chana Dal Sundal Recipe

Cookbook author Anupy Singla uses a split and skinned chickpea, called chana dal, for her kids as an afterschool treat to or on the way to soccer practice.
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Sundal is a delicious Southern Indian street food served in parks and temples. You can make it with any legume, but it’s most commonly made with chickpeas. Here, cookbook author Anupy Singla uses a split and skinned chickpea called chana dal. She loves making this dish for her kids as an afterschool treat to eat hot at home or cold in the car on the way to soccer practice. For extra sweetness, add ½ cup grated green mango or papaya with the coconut.

See alsoSpinach and Red Mustard Salad with Chickpea DalSee alsoChickpea Dal

Ingredients

Dal

  • 2 cups chana dal (split and skinned chickpeas), picked over and washed

Tarka (Tempering)

  • 2 tbsp coconut or peanut oil
  • ¾ tsp mustard seeds
  • ½ tsp hing or asafoetida
  • 2 tsp duhli urad dal (split and skinned creamy white dal), rinsed
  • 4 whole dried red chiles, broken into pieces
  • 12 curry leaves
  • 1 tsp whole coriander seeds, slightly crushed

Finishers

  • 1–4 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
  • ½ cup unsweetened fresh or dried, grated or shredded coconut
  • 2 tsp salt
  • Juice of ½ lemon
  • 2 tbsp fresh cilantro, chopped

Preparation

In a large pot over medium-high heat, bring chana dal and 6 cups water to a boil.
Reduce heat to a simmer; cook until soft, 10–15 minutes.
Drain well.
In a large, shallow pan over medium-high heat, warm oil.
Add mustard seeds and hing, and cook until the seeds start to pop, just under a minute.
Add duhli urad dal and cook until slightly brown, 30 seconds.
Add red chiles, curry leaves, and coriander seeds; cook, stirring, until the leaves wilt.
Add the chana dal, fresh chiles, coconut, and salt.
Cook 3 minutes, stirring.
Turn off heat; add lemon juice and cilantro, and mix well.
Serve hot or cold.

See alsoYellow Lentil Dal

Nutrition Information

  • Serving Size: 6
  • Calories: 322
  • Fat Content: 11 g
  • Fiber Content: 14 g
  • Protein Content: 14 g
  • Saturated Fat Content: 6 g