Coconut Chana Dal Rice or Thengai Kadalai Paruppu Sadam is the Day 2 neivedyam for the Navratri Pooja. This recipe is similar to the regular Thengai Sadam, I have given a twist by adding boiled chana dal to the rice.
The sundal for the day is Karamani in the regular method.
Coconut Chana Dal Rice | Thengai Kadalai Paruppu Sadam
2 tsp Cooking Oil
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
Few Curry Leaves
3 Green Chillies
3 Dry Red Chillies
1 tsp Chana Dal / Bengal Gram dal
2 tsp Ground Nut roasted
10 Cashew Nut
A Pinch Asafoetida
1 cup Fresh Grated Coconut
Salt to taste
1/2 cup Chana Dal / Bengal Gram, boiled
1 cup Cooked Rice
How to make Coconut Chana Dal Rice
Boil Rice and let it cool by spreading in a big bowl.
Soak the chana dal and pressure cook with just enough water with little salt added. Once the pressure falls, drain and keep the dal separately. You can use the water to make rasam.
Heat a nonstick pan, add the oil. When the oil becomes hot, add all the ingredients as listed under tempering, one by one, taking care not to burn anything. Saute well.
Next, add the boiled chana dal, mix well. Finally, add the cooked rice and combine. Adjust the salt. Simmer for 1 -2 mins.