Chanadal usli/sundal(Bengal-gram dal usli)

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KONICA MINOLTA DIGITAL CAMERA                                                              Ready to serve chanadal usli/sundal  

How long it takes: 30 minutes

Number of servings: 2-3

Bengal-gram dal/Chanadal/kadlebele/chanedali in English, Hindi, Kannada and Konkani respectively.  I have already put up Chanedal kichadi, Fried Chana Dal on this blog a couple of years ago.  This usli/sundal recipe is a very popular among the South Indians, which is offered as prasadam during dasara festival and also prepared for tiffin too.  Here it goes:

What you need to have:

1. Bengalgram dal – 1/2 cup

Ingredients of seasoning & garnishing:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/4 teaspoon

3. Cumin seeds – 1/2 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Asafoetida powder – 1/4 teaspoon

6. Green chili – 1

7. Curry leaves – 1 sprig

8. Broken red chili pieces -3-4

9. Fresh grated coconut – 2 Tablespoon

10. Chopped cilantro – 2 tablespoon

11. Cooking oil – 1 teaspoon

12. Salt – as per taste

13. Sugar – a pinch (optional)

14. Lemon juice – 1/2 teaspoon(a must for extra flavour)

KONICA MINOLTA DIGITAL CAMERA

                                                   Ingredients & seasoning of the dish

What you do with what you have:

1. Wash and soak Bengal-gram dal in water for about  an hour.  Chop green chili, cilantro and also grate coconut and keep these aside.

2. Place a cooker on medium flame and cook soaked bengal-gram dal in it till done for about 20 minutes adding a little salt so that it is not over cooked.

KONICA MINOLTA DIGITAL CAMERA

                                                        Bengal-gram dal being cooked in cooker

                                                                                           KONICA MINOLTA DIGITAL CAMERA

                                                             Cooked Bengal-gram dal/Chanadal

3.  Place a skillet with 1 teaspoon of cooking oil in it on low/medium flame. When heated add mustard seeds to it.  Once it starts spluttering add blackgram dal to it.  Add cumin seeds to it.  Also add chopped green chili, red chili pieces and also add curry leaves. Add asafoetida powder, salt as well and give a stir as well.

KONICA MINOLTA DIGITAL CAMERA                                                               Seasoning in progress

4. Add cooked bengal-gram dal from step 2 to it and give a stir. Add required quantity of salt, grated coconut, cilantro and let it be on low flame for a few seconds.

KONICA MINOLTA DIGITAL CAMERA

                               Cooked Bengal gram dal being added to the seasoning

KONICA MINOLTA DIGITAL CAMERA

                                   Fresh grated coconut & cilantro being garnished

5. Transfer it to another bowl and squeeze lemon juice to it.  Yum!

KONICA MINOLTA DIGITAL CAMERA

                                                          Ready to serve Chanadal usli/sundal

Good to remember: 

1. Soaking of dal is a must since it will be cooked to a right consistency.

2. One can even cook dal directly in the seasoning as well but will have to soak for about 2 hours so that if pricked with your nail it pierces in.  But the aroma of the seasoning will be lost and also the flavour of the dish will not be the same.

3. Adding lemon juice gives extra flavour to the dish.

4. Some people prepare this dish for evening tiffin too!!!

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One thought on “Chanadal usli/sundal(Bengal-gram dal usli)

    Channa Sundal/ Chickpeas Snack | AHA.!! said:
    December 5, 2013 at 3:41 am

    […] Chanadal usli/sundal(Bengal-gram dal usli) (cuisineindia.wordpress.com) […]

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