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)
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.
Bengal-gram dal being cooked in cooker
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.
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.
Cooked Bengal gram dal being added to the seasoning
Fresh grated coconut & cilantro being garnished
5. Transfer it to another bowl and squeeze lemon juice to it. Yum!
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!!!