Another humble sundal recipe, kadalaparuppu sundal can also be prepared on a day when you struggle to make a poriyal/poduthuval for the main kozhambu/kootaan. I’ve added small chunks of raw mango, which gives a lovely zesty flavour to the sundal.
Kadala paruppu / channa dal — 1 cup
Coconut grated — 2 -3 tablespoons
Green chili — 1
Mustard seeds — 1/2 teaspoon
Asafoetida — 1/4 teaspoon
Fresh mango pieces — 2 teaspoons
Salt — 3/4 teaspoon
Coconut oil — 2 tablespoons
Juice of half lemon and fresh coriander leaves .
Wash and cook kadala paruppu in pressure cooker, be careful not to overcook it.( If there is extra water, use a sieve and remove the extra water,the drained water can be added while making rasam or dal.) Cool the paruppu. Grind together coconut and green chili. Heat oil in a pan,add the mustard seeds. When they crackle, add the asafoetida and then add the kadala paruppu . Now add the salt and stir everything together. Cover and cook for a minute . Put off the heat now add the ground coconut, mango pieces, coriander leaves and mix everything together. Add the lemon juice and stir. Kadala paruppu sundal ready.