Chana Dal Sundal (Kadalai Paruppu Sundal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chana dal sundal is a tempered dry side dish made from cooked split chickpeas, coconut, and warm spices. It's savory and nutty with a light texture. Serve it alongside rice or flatbread as a vegetarian protein-rich side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup chana dal ((hulled and split bengal gram))
- 1.5 cups hot boiling water (- for soaking)
- 2.5 cups water (- for pressure cooking)
- ½ teaspoon salt
- 2 tablespoons oil (can use peanut oil, sunflower oil or coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal ((hulled and split black gram))
- 10 to 12 curry leaves
- 1 to 2 dry red chillies (- broken and seeds removed)
- 1 generous pinch asafoetida ((hing))
- salt (as required)
- ¼ cup coconut (- fresh grated or add as required)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 35m
- Sodium
- 302mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 19mg
- Calcium
- 8mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.