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.
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.
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.
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
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.
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.
Soak the chana dal in water for 1 hour.
Take a pot and add water to it. Boil it and add the soaked chana dal.
In the meanwhile, keep removing the froth that is being formed on the water.
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.
Add in the red chillies, curry leaves and asafoetida powder. Mix well.
Finally add in the ground coarse coconut mixture and mix well.
Chana dal sundal is ready to be served.Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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