Chana dal beautiful recipe | Kadalai Parupu Beautiful Recipe

Chana dal Sundal is a simple, delicious and delicious dish that is often prepared as a gift or prasadam during festivals such as Navratri. It can be made and enjoyed as a healthy evening breakfast. Chana dal Sundal is also called Kadalai Paruppu Sundal, a healthy evening tea time that is usually prepared during Navriri.

Kadalai Parupu is one of the easy and quick Sundal recipes to make for Sundral Navri. Beautiful dishes should be done during Navratri and this chana dal Sundal should try Sundar in an attempt. I have only gone to Kolu for some time, till then Kolu is always visible in films for me.

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About chana dal Sundal

Sundal is a bustling fried dish made with dal or legumes with tempering, spices and coconut. It is made with beautiful soaked and cooked chana dal (divided Bengal gram), it is temporary with oil, mustard seeds, urad dal, curry leaves, red chillies, hinges and garnish with fresh coconut.

Chana dal is also called as Kadalai Paruppu, this simple is still used to make delicious beautiful which is very common in Tamil Nadu. It is rich in sunlight protein and is light on the stomach which is also suitable for children. Chana dal Sundal is usually served as Prasadam during Pujas and acts as a crime-free healthy evening breakfast with a warm cup of coffee or tea.

This Kadalai Paraupu Sundar does not require long -soaking time like other Sundle recipes. This requires just 1 hour of soaking time and this sunlight becomes perfect for Navratri in a few minutes when you forget to absorb the legume.

Beautiful varieties are not only ready for festivals, you can make it for morning or evening breakfast. Sundal Nutritious Protein is one of the rich healthy snacks that you can serve for your family. So be sure to include it at least twice a week in your food. Try and enjoy this delicious beautiful!

Chana dal sundal video

[embed]https://www.youtube.com/watch?v=_1yd1iisyie[/embed]

It is a delicious beautiful made before cooking gram dal, then finished it with spices and finished it with coconut. Kadalai Parupu Sundral is also called chana dal Sundal, a healthy evening tea time is snack and is usually prepared during Navriri.

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Why does this recipe work?

• Uses minimum material and low soaking time.
• Simple, delicious and delicious.
• Minimum efforts are required.
• Pantry made with staples.
• Nutrition balanced snack.

Gram dal sundal material

• Chickpea lentil – Chana dal is also called Kadalai Parupupu in Tamil, the main component for this beautiful. Soak it for a minimum 1 hour before cooking to get the right soft texture.
• Oil – A basic nature is first made by heating the oil and adding items to the tempering.
• Mustard seeds – Add mustard seeds only after the oil is hot, crack it completely before adding other ingredients.
• urad dal – It is added to crunch and taste.
• Thief – Adds taste and required component when temperature.
• Ginger, hing – AIDS gives more taste in digestion.
• red chilli – I have used short round red chili, you can also use long variety.
• Coconut – Coconut is added to the final stage which adds taste and crunch to Sundal.

How to Step with Chana Dal Sundal Kadam

1. Soak 1 cup of gram dal in water for at least 1 hour. You can soak it for a maximum of 2 hours.

2. For a waterfall and completely water drain.

3. Now add water with water with water with water for a pan and add salt to taste.

4. Cook it until it becomes soft. When you press it, it should be soft but not emotional.

5. Now move it to a waterfall and set it aside.

6. Now add the same pan summer 1 tbsp oil – Put 1 teaspoon mustard seeds completely divide it completely, then ID spoon urad, some curry leaves, 2 red chillies and ½ teaspoon ginger are tightened. Give a quick step.

7. Now cooked with salt to taste, add dry gram lentils.

8. A quick step.

9.

10. A quick mixture and switch off.

Chana dal Sundal is ready! Serve hot or hot!

Expert tips

• Soaked – If it should be soaking for 1 hour, then gram dal will be soft cooked.
• cooking – Cook in an open pot, it will take only 10-12 minutes. If the pressure cooking should keep one eye 1 whistle should be quite. But keep in mind that do not make it beige. Cooking can make beautiful sticky.
• Exit – Dry the excess water completely to remove excess moisture.
• Ginger – Adding ginger always helps to avoid gastric problems with most pulses, especially with gram lentils.
• Other – If you want, you can add a pinch of turmeric powder and red chili powder.
• chili – You can also change red chili with green chillies.
• Coconut – Use coconut tightly tight for the best taste and taste.

Service and storage

The taste of Sundal is best made and fresh. If preparing further, add coconut before serving to maintain freshness.

Chana dal Sundal tastes a very good taste on her own. You can serve it with a cup of tea or coffee. You can also serve it with rice / roti. This sungal stays well in the fridge for 1 day, rehearses and serves it.

General question

1. Do I need to soak gram dal?

Yes, soaking for at least 1-2 hours is important. It helps in cooking the lentils evenly and soft during the meal. Soaking prevents it from being very difficult after boiling.

2. With whom can I replace fresh coconut?

Traditionally, freshly grated coconut is preferred for authentic taste and aroma. You can also change it with desiccated coconut but it changes the taste.

3. Do I make beautiful without coconut?

Yes, you can leave coconut, but coconut adds freshness and balances tastes.

4. Can gram dal Sundal be stored for a long time?

Sundal is the best on fresh intake. If necessary, you can store it in the fridge for 1 day, but add coconut just before serving.

5. Can I put chana dal pressure for Sundal?

Yes, but cook for just 1 whistle and it will make it muddy.

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