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Sundal recipe

By swasthi , on January 15, 2020, 2 Comments, Jump to Recipe

Sundal recipe – Sundal is a traditional South Indian dish mostly made with legumes, spices & curry leaves. It is very commonly made in Tamil speaking households during some festivals. Sundal is offered to the gods or goddess during pooja & then shared with family & friends. It is also served in many temples to the devotees.

chana sundal recipe

Based on the family customs and traditions it is made for festivals. We make these for Varalakshmi vratham, Ganesh chaturthi, Navratri and even for Diwali.

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To make sundal, you can pretty much use any legumes like chana, green gram, chana dal or even black eyed peas. During navratri, sundal is made almost every day to offer & then share it with friends. A variety of legumes are used each day for a change.

The recipe to make it is very simple. The preparation begins by rinsing & soaking the legumes anywhere for 4 hours to overnight depending on the kind used.

Then they are pressure cooked until soft yet firm and should hold shape. Lastly a tempering is made with basic whole spices like mustard and cumin. Curry leaves, hing, chilies and ginger are the flavor enhancers here.

A generous amount of fresh grated coconut is used to finish off.

In this post I have made the sundal using chana. You can also use black eyed peas (karamani) or green gram. The most important thing to note is the soaking and cooking time which you will need to adjust depending on the legume used.

Many people also add different kinds of spice powders for variation. But I have not used it here.

I have added more instructions in the recipe card below.

Preparation

1. Wash and soak chana in lot of water for overnight. Drain the water and pressure cook for 1 to 2 whistles on a medium flame using ½ to ¾ cup water and pinch of soda.

2. Add ghee to a hot pan and mustard, cumin and urad dal. We use desi cow’s ghee for tempering especially if offering to Goddess Lakshmi.

tempering spices for chana sundal

3. Allow mustard, cumin to crackle. Saute dal until golden.

frying dal for chana sundal

4. Add curry leaves, ginger and red chilies. Saute until the curry leaves turn crisp. Add hing. I do not use ginger.

curry leaves ginger for chana sundal recipe

How to make chana sundal

5. Drain water completely from cooked chana and add them to the pan along with turmeric and salt.

addition of chana to make senagalu recipe

6. Add fresh grated coconut. I blended coarsely few freshly broken coconut chunks in a chutney jar and used. We use freshly broken coconut and do not use the one which is already offered during pooja or one used for regular cooking purposes.

addition of fresh coconut in chana sundal recipe
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7. Mix every well and switch off.

senagalu

Cool chana sundal completely and offer as naivedyam.

Chana sundal recipe

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sundal

Sundal recipe

South Indian sundal is a dish made with legumes, coconut, tempering spices & curry leaves. It is made during festivals to offer the deities.
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For best results follow the step-by-step photos above the recipe card

Prep Time6 minutes
Cook Time25 minutes
Total Time31 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup chana or green gram (about 1.5 cups soaked)
  • ½ to ¾ cup water (I use ½ cup)
  • 1 ½ tbsp Ghee or oil
  • ½ tsp mustard
  • ½ tsp cumin / jeera
  • 1 tsp urad dal (optional for flavor)
  • 1 sprig curry leaves
  • 1 to 2 red chilies broken
  • ½ tsp ginger grated (optional)
  • 2 pinches turmeric / haldi
  • 1 Pinch hing / asofoetida
  • salt as needed
  • 2 tbsps coconut fresh grated
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Instructions

Preparation

  • Add chana or green gram to a large pot and rinse them very well a few times.
  • Pour fresh water and soak. If using chana soak overnight. If using green gram you can soak for 4 hours.
  • Once they are soaked, drain the water and rinse them well.
  • Add them to a pressure cooker or pot along with water. Pressure cook on a medium heat.
  • If using chana then cook for 4 whistles. If using green gram cook for 2 whistles.
  • When the pressure releases, open the lid and check. Chana or green gram should be soft cooked yet hold shape and not turn mushy.

Tempering sundal

  • Heat a pan with ghee for seasoning. Add cumin, mustard and urad dal. Saute until the dal turns golden.
  • Add curry leaves and red chilies. When the leaves turn crisp, add ginger and hing.
  • Drain the excess water if any left. Add the chana/ green gram, turmeric and salt.
  • Add coconut. Mix and switch off.
  • Offer sundal as a naivedyam to the deities.
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Notes

  • Over soaking the lentils or legumes can peel off the skin while pressure cooking. So do not oversoak.
  • Also over cooking can make them mushy. So do not over cook.
Variations:
I have not included green chili, ginger, garam masala and lemon juice since we do not add them for naivedyam. You can however plus or minus some of the ingredients based on your customs and traditions.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Sundal recipe
Amount Per Serving
Calories 140 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 19mg6%
Sodium 17mg1%
Potassium 172mg5%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 168IU3%
Vitamin C 35mg42%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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  2. Rishabh Yadav says

    September 13, 2016

    Very well explained ?

    Reply
    • swasthi says

      September 14, 2016

      Thank you

      Reply

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