Chana Dal Sundal is a savoury South Indian prasad with tender, separate chana dal grains, coconut, curry leaves and a simple mustard tempering. The dal should be fully cooked yet hold its shape, never soft like a curry.

6 servings | Prep: 15 min | Cook: 20 min | Total: 35 min

Ingredients

• 200 g — Dinesh Flour Mills Chana Dal (Dinesh Flour Mills product)
• 50 g — Fresh grated coconut
• 1 tsp — Dinesh Flour Mills Kali Sarson/Rye (Dinesh Flour Mills product)
• 1 tsp — Dinesh Flour Mills Urad Dhuli (Dinesh Flour Mills product)
• 2 — Dinesh Flour Mills Lal Mirch Sabut, broken (Dinesh Flour Mills product)
• 10-12 — Fresh curry leaves
• 1 pinch — Dinesh Flour Mills Heeng (Dinesh Flour Mills product)
• 1 tbsp — Cooking oil or ghee
• To taste — Salt
• 1 tsp — Lemon juice, optional

Method

1. Rinse chana dal and soak in plenty of water for 1 hour. Drain.
2. Boil the soaked dal in fresh water with a little salt for 8-10 minutes, checking often. It should be tender when pressed but each grain should remain separate.
3. Drain immediately in a sieve and allow excess water to escape. Spread briefly on a plate if the dal looks wet.
4. Heat oil or ghee in a kadai. Add kali sarson/rye and let it crackle. Add urad dhuli and fry until light golden.
5. Add broken red chillies, curry leaves and heeng. Stir for a few seconds until aromatic.
6. Add the drained chana dal and toss gently for 2-3 minutes so the tempering coats every grain. Adjust salt.
7. Switch off the heat, fold in grated coconut and optional lemon juice, and serve warm or at room temperature as prasad.

Cooking Notes

• Do not pressure-cook unless you can control the timing closely; overcooked dal will turn mushy.
• Add fresh coconut after switching off the heat so it keeps its texture.
• For naivedya, follow your household's customary ingredient and tasting practices.
• Allergen note: Contains mustard and legumes. Use oil instead of ghee for a dairy-free preparation.