Need a simple recipe that works for both festivals and everyday snacking?
That’s Chana Dal Sundal for you, a simple South Indian legume salad that’s salty, slightly spicy, coconut-fresh, and surprisingly satisfying. It’s the kind of dish that shows up at festivals (hello, Navratri), tiffin boxes, and dinner tables, and once you get the texture right, it becomes a go-to.
What this tastes like
This sundal is mildly spiced, with a clean coconut finish and a satisfying bite from the chana dal.
The tempering with mustard, urad dal, and curry leaves lifts it with that unmistakable South Indian fragrance. Unlike curries, where the dal turns soft, sundal keeps every grain separate, making each mouthful textured, savory, and perfect alongside a cup of chai or a simple meal of rice.
A bit of background & why it matters
Sundal is a traditional South Indian preparation often made during festivals (especially Navratri) as an offering and a snack.
It’s built on the principle of simple ingredients delivering layered flavors, tempered spices, fresh coconut, and minimal cooking, so the legumes maintain their structure and nutrition. If you’re trying to eat more plant protein, this is a must-have recipe.
Ingredient breakdown
- Chana dal — firm bite, protein base.
- Grated coconut — sweetness, texture, and richness without heaviness.
- Green chilli & ginger — fresh heat and zing.
- Curry leaves — aromatic backbone, unmistakably South Indian.
- Urad dal, cumin, mustard (tempering) — creates the crackly, nutty contrast that makes sundal sing.
- Asafoetida — tiny amount, big digestive and umami help.
How the cooking flows
Start by soaking the chana dal so it cooks through but retains a bite — you want cooked, not mush. Boil the dal until tender and drain. While the dal cooks, pulse fresh coconut with green chiles, ginger and a few curry leaves into a coarse mix — this keeps texture and bright flavor.
Heat a little oil, add urad dal and cumin to temper until they pop and get fragrant, then toss in curry leaves and red chillies briefly. Now bring in the cooked chana dal; toss it with the tempering so every lentil picks up that toasty note. Finally, fold in the coarse coconut mixture, check salt, and give it a quick warm-through. Serve immediately or at room temperature so the coconut stays fresh.
Pro Tip 💡: If your chana dal tends to get mushy, reduce the soaking time and watch the pot closely while boiling — pull it off the heat when it’s tender but still holds shape. Slightly undercooked is better than overcooked here
Health wins
- High protein & fiber: Chana dal keeps you full longer and supports digestion.
- Low glycemic: Compared to refined snacks, sundal releases energy slowly.
- Micronutrients: Coconut adds healthy fats; curry leaves and spices offer antioxidants.
What goes along with Chana Dal Sundal
- As a snack: Serve with hot masala chai or lemon tea.
- In a spread: Pair with other sundals (mung, pigeon pea) and coconut chutney for a festival platter.
- With rice: Mix into plain rice with a spoon of ghee for an easy lunch.
- School tiffin: Chill slightly and pack with a small container of coconut chutney.
How to serve
Sundal looks great in a shallow bowl, garnished with a few whole curry leaves and a wedge of lemon for brightness. Serve at room temperature — the textures (tempered crunch vs. soft dal) are most distinct then.
Packing & storage
- Short-term: Store in an airtight container in the fridge up to 2 days. Keep chutneys separate.
- Reheating: Warm gently on a pan with a teaspoon of oil to freshen the tempering; avoid microwaving for long periods (coconut turns dry).
- Lunchbox tip: Include a small lemon wedge so the eater can brighten the sundal just before eating.
Party / Bulk prep
- Make larger batches of boiled, drained dal in advance and refrigerate. When guests arrive, temper fresh spices and fold in the cold dal plus fresh coconut mix — it takes 5 minutes and tastes freshly made.
- For a crowd, increase the tempering ingredients (urad/chana dal, mustard) proportionally so each bite has that toasty snap.
Chana Dal Sundal
Description
Chana Dal Sundal is a classic South Indian snack that’s as nourishing as it is flavorful. Made with tender chana dal, a fragrant coconut-chilli mix, and a quick tempering of curry leaves, this sundal is light, protein-rich, and naturally vegan. It’s a favorite during Navratri, but just as perfect for tea time or as a healthy side with rice. What makes it special is the texture — the dal stays intact, giving each bite a satisfying crunch, while the coconut and spices add freshness and depth. Quick to prepare, budget-friendly, and wholesome, it’s the kind of snack you’ll find yourself making again and again.
Ingredients
Instructions
Prep Work
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Soak chana dal
Soak the chana dal in water for 1 hour.
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Keep utensils ready
Keep a pot for boiling, a pan for tempering, a strainer and a mixer ready.
Method
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Boil dal
Take a pot and add water to it. Boil it and add the soaked chana dal.
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Add salt & cook
Add salt and mix well. Cook until the dal is cooked but not mushy. -
Remove froth
In the meanwhile, keep removing the froth that is being formed on the water.
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Strain dal
Once the dal is done, strain the dal and keep it aside. -
Grind coconut mix
To a mixer jar, add the grated coconut, green chillies, ginger and curry leaves. Pulse it a few times and make it into a coarse mixture. Keep it aside.
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Temper spices
Take oil in a pan. Add urad dal, cumin seeds, mustard seeds and saute. -
Add red chillies & asafoetida
Add in the red chillies, curry leaves and asafoetida powder. Mix well.
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Mix dal & seasoning
Add the cooked chana dal. Check for seasoning and add salt as required. -
Finish with coconut
Finally add in the ground coarse coconut mixture and mix well.
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Serve
Chana dal sundal is ready to be served.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 194kcal
- % Daily Value *
- Total Fat 6.86g11%
- Saturated Fat 2.03g11%
- Sodium 247mg11%
- Potassium 346mg10%
- Total Carbohydrate 25g9%
- Dietary Fiber 4.94g20%
- Sugars 2.3g
- Protein 8.95g18%
- Vitamin A 8 IU
- Vitamin C 7.3 mg
- Calcium 40.7 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
