Today’s Neivedyam was Channa Dal Sundal, Pal Sadam (Kheer)
Channa Dal sundal is something I have always loved. Its what makes the navratri pooja even more fun, because I used to get to eat these only during the visits to the golus. Amma has never made this to my knowledge. So I used to look forward to this sundal.
Of course, I came about to make this, because it was too late last night to soak the other dried varieties and I thought this was the easiest. And tastiest too. With just simple seasoning you get a whole lot of difference to the usual and simple dal!
Milk Rice was the one supposed to be cooked today. I really didn’t know one makes Milk rice or if there was a specific recipe. Finally thought, maybe they meant the Kheer! Well kheer is something that is never made at home. At least in mine, because hubby dear says we eat rice so much why consume as sweet too!
But the Kheer that I have eaten in my North Indian friend’s places were just too delicious. I thought I should make it someday. Then of course the recipe that’s called for kheer is quite a lengthy one. In the end I resorted to the short cut one that was easy and had this done within minutes.
Preparation Time : 10 min
Soaking Time : 30 mins
Channa Dal Sundal
Channa Dal – 1 cup
Salt to taste
Curry leaves – 4 -5
Green Chillies – 3 nos
Red Chilies – 2
Mustard seeds, Urad dal – 1/2 tsp
Oil – 1 tsp
Grated Coconut – 2 tbsp
Method to prepare:
Wash and soak Channa dal for 30 mins. Then pressure cook with enough water for about 5 -6 whistles or till its cooked but not over done.
Drain the water and heat a kadai with oil. Splutter with mustard seeds and urad dal.
Then add the curry leaves, chopped green and red chillies. Fry for 2 mins.
Add the drained channa dal and salt. Combine everything well. Cook for 2 mins. Add the grated coconut.
Remove after 2 minutes.
This makes a quick and tasty sundal within minutes.
Happy weekend to all. Kheer will be posted later (Posted here Pal Sadam). Hope you are enjoying your holidays!