Kadalai Paruppu Sundal | Chana Dal Sundal | Senaga Pappu Kobbari Kura
Called Kadalai Paruppu Sundal in Tamil Nadu and Senaga Pappu Kobbari Kura in Andhra, this is a simple snack of boiled and tempered chana dal seasoned with grated coconut. This vegan Chana Dal Sundal is rich in plant-based protein, and a great snack. In Andhra, Senaga Pappu Kobbari Kura is eaten with rice and ghee in place of a vegetable stir-fry.
Equipment
- Bowl
- Colander
- Pressure Cooker
- Wok or Frying Pan
- Spoon
Ingredients
- 1/2 Cup Chana Dal
- 3 tbsp Coconut
For Tempering
- 1 tsp Oil (Sesame Oil or Coconut Oil preferred)
- 1/2 tsp Mustard Seeds
- 1 tsp Udad Dal
- 2 Split Red Chillies
- 1 Large Pinch Asafoetida (Omit for gluten-free dish)
- A Few Curry Leaves
Other Ingredients
- Salt
- Water
Instructions
Cooking the Black-eyed Peas
- Soak 1/2 cup chana dal in 1 cup water for 30 minutes.
- Pressure cook for 1 whistle.
- Let the cooker de-pressurise naturally and then take the cooked chana dal out.
- Using a colander, drain all the water from the cooked chana dal.
Making the Kadalai Paruppu Sundal | Senaga Pappu Kobbari Kura
- In a wok, heat 1 tsp of oil. I use sesame oil.
- Add 1/2 tsp mustard seeds and stir-fry till they splutter.
- Now, add 1 tsp udad dal and stir-fry till golden brown.
- Add 1 or 2 split chillies, a few curry leaves, and a pinch of asafoetida. Omit asafoetida for a gluten-free dish.
- Stir-fry for a few seconds.
- Turn off the heat.
- Immediately, add the boiled and drained chana dal, 3 tbsp grated coconut, and some salt.
- Mix well.
Serving Suggestions
- Serve as Senaga Pappu Kobbari Kura with hot steamed rice and ghee with Maagai Pachadi as a side dish.
- Serve as Kadalai Paruppu Sundal for Navratri or a snack.
Nutrition
Calories: 140 kcalCarbohydrates: 21 gProtein: 5 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 0.5 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gSodium: 2 mgPotassium: 30 mgFiber: 8 gSugar: 1 gVitamin A: 127 IUVitamin C: 20 mgCalcium: 63 mgIron: 2 mg