Chana Dal Sundal

Name: Chana Dal Sundal
Total time: 30 min
Yield: 6 to 8 servings
Cuisine: indian
Ingredients: 2 cups chana dal (split hulled chickpeas), chana (whole white chickpeas) or kala chana (black chickpeas), soaked in cold water overnight and drained; Salt; 2 tablespoons coconut oil or vegetable oil; 1 teaspoon urad dal (split husked black lentils); 2 or 3 red chiles, fresh or dry, slit lengthwise; 1/2 teaspoon black mustard seeds; 12 curry leaves; Pinch of asafetida (hing), optional; 3 tablespoons grated coconut, fresh or dried; Pinch of cayenne; Cilantro sprigs, for garnish

By David Tanis

Total Time: 30 minutes (longer if using whole chickpeas), plus overnight soaking
Rating: 4(80)
Comments: Read comments

Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors. A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling. (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year. Here you make it with a small split chickpea called chana dal, but is often made with large chickpeas or other legumes, like peanuts. Look for chana dal and (other dals) at any Indian grocery or online if you can’t find it at the market.

Featured in: The How and Why of Dal

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Ingredients

Yield:6 to 8 servings

2cups chana dal (split hulled chickpeas), chana (whole white chickpeas) or kala chana (black chickpeas), soaked in cold water overnight and drained
Salt
2tablespoons coconut oil or vegetable oil
1teaspoon urad dal (split husked black lentils)
2 or 3red chiles, fresh or dry, slit lengthwise
½teaspoon black mustard seeds
12curry leaves
Pinch of asafetida (hing), optional
3tablespoons grated coconut, fresh or dried
Pinch of cayenne
Cilantro sprigs, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Simmer chana dal in a soup pot in abundant lightly salted water until soft but not mushy, about 15 minutes. (If using whole chickpeas, cook for 45 minutes.) Drain and spread out on a baking sheet to cool.
Step 2
In a large wide skillet, heat coconut oil over medium high heat. Add urad dal, chiles, mustard seeds and curry leaves. Let sizzle for a minute until seeds begin to pop, then add asafetida if using. Turn flame to low and add cooked chana dal and gently stir to coat. Add coconut and continue to stir until spices are well distributed. Check seasoning, adding salt and cayenne as desired.
Step 3
Transfer to serving bowl and garnish with cilantro sprigs. Serve warm.

Ratings

4 out of 5

80 user ratings

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Comments

BT4 years ago

I haven't tried the recipe yet, but it states 6 to 8 servings, and I normally find that 1 cup of dried dal makes 3 to 4 servings. So I think we're talking about measuring out 2 cups of dried dal.

Sara D.4 years ago

Made recipe exactly as directed. Tasty! Looks nice, too. I laid a clean dish towel on the baking sheet before spreading out the dal to cool, to help absorb excess liquid/condensation. About the only thing I’d do differently next time is I’d crack the mustard seeds just a little in a mortar before cooking. They are ok, just a little tough on the teeth. Good recipe!

Ellen M4 years ago

Are we to measure the two cups of dal after they have been soaked and rehydrated? Soaking makes the dal swell up quite a bit so it makes a difference.

BT4 years ago

I haven't tried the recipe yet, but it states 6 to 8 servings, and I normally find that 1 cup of dried dal makes 3 to 4 servings. So I think we're talking about measuring out 2 cups of dried dal.

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