Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal

This is a recipe that can be seen two ways: in Tamil Nadu, it is seen as Kadalai Paruppu Sundal while in Andhra, it is called Senaga Pappu Kobbari Kura.

Whatever you call it, this recipe is an absolute favourite in our home and is often made on those days when we are short of vegetables or don’t want a traditional stir-fry. Coming to its role as Kadalai Paruppu Sundal, you can serve this during Navratri. 

When savoured as Senaga Pappu Kobbari Kura, it is mixed with rice and ghee and pairs well with Majjiga Pulusu or Mukkala Pulusu (Bellam Pulusu). What I love to eat as a side is Magai Bellam Pachadi and/or Magai Perugu Pachadi, chutneys made with the fenugreek-flavoured Andhra mango pickle called Magai. I cannot make up my mind on which of these two pachadis I like more. 🙂

Because it is made primarily of Chana Dal or Split Bengal Gram, this dish packs a punch when it comes to plant-based protein. Then there is the coconut in it that adds to the protein quotient and is a great source of healthy fats. All in all you have a nutritious snack or side on your hand; and one that is super easy to make as well.

Some Tips To Make the Perfect Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal

• Soak the chana dal for 30 mins before pressure cooking it for just one whistle. I found that this gives me the best result as in the dal holds shape while being sufficiently soft but not mushy.
• Do include the asafoetida in the tempering as it helps digest the heavy Kadalai Paruppu Sundal easily. Did you know that asafoetida in its pure form is gluten-free? Asafoetida is a very strong resin and so is mixed with flour. It is the flour in commercial asafoetida that adds the gluten.
• I did not add any turmeric to this dish but, in Andhra, many do add turmeric while making Senaga Pappu Kura.

Other Sundal Recipes You May Enjoy

Sundals or Guggillu are a category of dishes that are essentially boiled legume seasoned with coconut. They are an excellent source of plant-based protein and are vegan as well. You can easily make them gluten-free by either omitting the asafoetida or using pure uncomponded asafoetida.

Do try making sundal with:

• Chickpeas | Konda Kadalai
• Black Chickpeas | Senagalau | Kothu Kadalai
• Whole Moong | Pachai Payaru (You can make sweet and savoury versions)
• Black-eyed Peas | Karamani | Bobbarlu | Alasandalu
• Sweet Corn

How to Make Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal 

1. Cooking the Chana Dal
   1. Soak 1/2 cup chana dal in 1 cup water for 30 minutes.
      Pin
   2. Pressure cook the chana dal for just 1 whistle. 
   3. After the cooker depressurises, take out the chana dal. The dal should be cooked such that if you press it hard, it flattens without becoming mushy.
      Pin
      
   4. Drain the water and set aside.
      Pin
2. Making the Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal
   1. In a kadai/wok, heat 1.5 tsp oil.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Add 1 tsp udad dal and fry till golden brown.
   4. Add a large pinch of asafoetida, 2 split dry red chillies and a few curry leaves curry leaves.
   5. Stir-fry for a few seconds.
   6. Turn off the heat.
      Pin
   7. Add the cooked chana dal, 2 tbsp grated coconut and salt.
      Pin
   8. Mix well.
      Pin
3. Serving Suggestions
4. Serve as Senaga Pappu Kura with hot steamed rice and ghee with Maagai Pachadi as a side dish.
   or
   Serve as Kadalai Paruppu Sundal for Navratri.

How time flies! This recipe was first posted in October 2013. I am now updating it after oh-so-many-years with new pics and a recipe card. 🙂

Recipe for Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal