GOSMALLI SUNDAL(CHANA DAL SUNDAL/KADALA PARUPPU SUNDAL)

I would like to send this to Festive Food Event of Navarathri hosted by Lakshmi of Taste of Mysore

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Srivalli’s JFI – Festivals – Navarathri/Dassera Event

GOSMALLI SUNDAL(CHANA DAL SUNDAL/KADALA PARUPPU SUNDAL)

Its Navaratri time !!!!! and time for Sundals. Each day one Sundal is prepared to know more about it please refer to the Sundal Menu in the article below.

This sundal is an all time favorite and can be made in a jiffy without the pre-planned soaking that is associated with the other Sundals(pulses)

Konda Kadalai Sundal gets its name because it has a dome on top representing a kondai(a knot). Every chana or kadalai should have distinctive name so this was equated to a hair knot tied by women. is made during the Navaratri festival. It is also distributed as Prasad in temples.

Ingredients

Konda Kadalai - 250 grams

Mustard seeds - 1 tsp

Udad dal - 1 tsp

Green chillies – 3-4

Red chillies – 1-2 broken into 2 halves

Turmeric -1/4 tsp

Asafetida (Hing) - a small pinch

Freshly grated Coconut – 1-2 tbsps

Cooking oil - 1 tbsp

Salt as per taste.

Curry leaves – a sprig

Coriander leaves for garnish

Method

Soak the Konda Kadalai in water overnight. In the morning rinse out well, add some turmeric powder and a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana has been boiled as it contains a lot of nutrients. Keep the boiled chana aside.

In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Konda kadalai and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.

Serve hot with Rice and Rasam or enjoy it as it is.