varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam. Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue.Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Ingredients. Cabbage - 2 cups( chopped)Channa Dhal - 3/4 CupOnion - 1/2 cup (chopped)Tomato - 1/2 cup (sliced)Ginger Garlic paste - 1tspTurmeric power - 1/4 tspRed chili powder - 1tsp or to tasteCoriander powder - 1 tsp or to taste (or)Kuzhambu Milagai thool - 2tsp or to tasteWater - 11/2 cupSalt - To tasteCilantro - For Garnishing For Seasoning
Check out the other kootu varieties here. Chana dal/KadalaiParuppu. and soak the chana dal/kadalaiparuppu for at least 30 minutes. the chanadal/kadalaiparuppu with chopped beetroot and salt, with 3 cups of. and soak the chana dal/kadalaiparuppu for at least 30 minutes
There are a couple of versions of this, I follow my mother's recipe, the lentil balls soaked in the gravy tastes so delicious, simply love it with some plain rice or even as a side dish for idlis, dosas or rotis, a must try dish
I am post this recipe for second day of Blogging Marathon under kids dessert theme and I have chosen payasam recipe which more traditional and must for many festivals and most liked by kids for its sweetness and texture
This is my Mom's recipe. She is a great cook and I love this especially with Rasam. Dry roast 1/2 cup of Toor dhal and 2 long red chillies in medium flame for about 6 mins until the lentils turn golden brown