Kadalai Paruppu Sundal (Bengal Gram) Recipe for Navarathri | 9 Days, 9 Sundals

Navratri Sundal Recipe 4 of 9

Kadala Paruppu Sundal (Bengal Gram) is a familiar, comforting Navratri favourite. With the dal cooked just until tender, then tossed in a fragrant tadka and finished with fresh coconut and coriander, it comes together quickly once the soaking is done.

This is Recipe 4 in Girija Paati's 9 Days, 9 Sundals series - a different Sundal for each day of Navratri.

INGREDIENTS

For the Sundal

• 100 g dried Kadala Paruppu
• 3-4 cups water for soaking
• Salt to taste

For the Tadka

• 3/4 tsp peanut oil, or oil of your choice
• 1/4 tsp mustard seeds
• 1/3 tsp urad dhal
• 1/4 tsp finely chopped green chillies
• 1/4 tsp finely chopped ginger
• 2 whole round red chillies
• 1/4 tsp asafoetida powder
• curry leaves, to taste

For the Final Seasoning

• 1 tsp coconut
• Coriander, to taste

METHOD

1. Wash the dried Kadala Paruppu and soak it overnight for about 12 hours, using approximately 3-4 cups of water.
2. The next morning, drain the soaking water and wash the kadala paruppu once again in clean water. Pressure cook with salt to taste for approximately 3 whistles. It should be cooked through while still holding its shape. As a guide, 100 g of dried Kadala Paruppu will usually give you around 250-300 g once soaked and cooked.
3. Heat the oil in a kadai. Add the mustard seeds and allow them to splutter. Add the urad dhal and let it turn golden. Add the finely chopped green chillies and ginger and lightly fry. Follow with the whole red chillies, asafoetida and curry leaves.
4. Add the cooked Kadala Paruppu to the tadka and mix well so that the tempering coats it evenly.
5. Remove from the flame. Add the coconut, coriander and toss together.
6. Serve with love.

Girija Paati's Note

Kadala Paruppu cooks faster than the larger whole legumes, so keep a close eye on the texture. It should be cooked through but separate, with each grain still holding its shape.

A Little Something to Send Home

For many of us, Navratri is as much about the people who come home as it is about the Golu.

In Tamil homes, women visiting for Navratri Golu are traditionally sent home with a thamboolam - typically including betel leaves, areca nuts, turmeric and kumkum, offered as a gesture of respect and auspiciousness. Similar traditions are part of Haldi-Kumkum gatherings in other parts of India.

Alongside the traditional thamboolam, it is also lovely to add a small sweet or savoury treat for your guest to take home.

This Navratri, Girija Paati has put together small sweet and karam (savoury) combinations designed especially for adding to thamboolam bags or giving as simple Navratri return gifts.

Explore our Navratri Sweet & Savoury Gifting Options ->

Making Sundal Through the Nine Days?

This Kadala Paruppu Sundal is Recipe 4 of our 9 Days, 9 Sundals series. We are making a different Sundal for each day of Navratri, from Channa and Pattani to Pachai Payaru, Mochai and Karamani.

See all 9 Navratri Sundal Recipes ->

Next: Verkadalai or Peanut Sundal ->