Toor Dal Sundal is a quick to make, tasty mild snack made by cooking toor dal and tempering it with spices, coconut, chillies. It is a healthy evening tea time snack and commonly made during festive times. It has a soft texture and mild flavour and makes it a nice option for a quick snack.
This recipe is very easy to make once the dal is cooked. It has a wholesome taste and feels filling without making it heavy. Toor dal sundal is perfect for anytime when you want a healthy snack. It is mild, with just enough flavour to be enjoyed.
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About Toor Dal Sundal
Toor dal sundal is a traditional South Indian recipe made with toor dal, coconut and simple tempering spices. Toor dal cooks fast, is soft and creamy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.
This has balance of textures and flavours, also grated coconut adds mild sweetness, soft texture and also balances the warmth of the dal. This recipe comes out soft, creamy and lightly spiced, really comforting to eat anytime. You can also pack this for kids snacks box.
As navaratri has started, thought to post this easy toor dal sundal recipe. Sundal recipes are a must for Navartri. I havent't been to any kollu so to me kollu reminds of watching it in movies and of course sundal and batchanam they offer in kollu.
This recipe can be just customized according to your taste preference, you can add extra curry leaves for more flavour, or add in some roasted peanuts for crunch. Toor dal sundal is pretty versatile, you can have it warm, slightly cooled or at room temperature, still tastes good.
I usually make toor dal sundal as evening snack. My family likes to have it with tea in evening, and it come together so quick if you already have cooked dal.
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Toor Dal Sundal Video
Toor Dal Sundal Ingredients
- Toor dal - Use the dal as the main ingredient and cook it until soft but still holding its shape.
- Coconut - Added grated coconut at the end so it stays fresh in the sundal.
- Mustard seeds, Split urad dal - I used mustard and urad dhal in the tempering for the sundal, this adds texture and flavour to the sundal.
- Red chillies - Use small red chillies for the mild chilli flavour in the sundal.
- Curry leaves - Add a few curry leaves to the tempering for flavour.
- Hing - A small pinch is enough for the tempering.
- Water - I used this for cooking the toor dal.
How to make Toor Dal Sundal Step by Step
1.Soak toor dal in water.Rinse well and drain water. Transfer this to pan. Add water to it.
2.Cook in low medium flame. When the dal is mash able but still the grains should hold its shape then its cooked perfectly.
3.Drain the dal and set aside. Heat oil in a pan - add the items listed under 'to temper' add cooked dal.
Serve hot!
Expert Tips
- Cooking - I cook the toor dal until it is mashable, but make sure the grains still hold their shape.
- Do not overcook - I usually keep checking the dal while it cooks. Overcooking can make it too soft and may turn the sundal mushy.
- Drain well - I just drain the cooked dal before adding it to the tempering. Excess water can make the sundal too moist.
- Sauteing - I toss the cooked dal with the tempering and saute until the extra moisture has gone.
- Coconut at end - I add the coconut after sauteing the dal and toss it well so it mixes evenly without making the sundal wet.
Serving and Storage
Serve this warm as an evening snack and this does not specify refrigeration, storage time or reheating instructions, so it is best to follow the serving suggestion of having it hot or warm.
FAQS
1. Can I use more water to cook the toor dal?
The recipe uses water specifically for cooking the dal. Add enough to cook it properly, then drain the cooked dal before using it for the sundal.
2. Should the toor dal be completely mashed?
No dal should be soft enough to mash but the grains should still hold its shape.
3. Why should the cooked dal be drained?
Draining removes the excess cooking water before the dal goes into the tempering. This helps the sundal become less moist as it is sauteed.
4. Can I skip coconut?
Yes but the coconut adds freshness and nice flavour to the sundal.
5. How do I know the sundal is ready?
You can cook the sundal to perfection and add tempering its done.
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📖 Recipe Card
Toor Dal Sundal Recipe
Ingredients
- ½ cup toor dal
- 1 ½ cups water (for cooking toor dal)
- 2 ½ tablespoon coconut
- salt to taste
To temper:
- ½ teaspoon mustard seeds
- ¼ teaspoon split urad dal
- 2 small red chillies
- few nos curry leaves
- a pinch of hing
Instructions
- Soak toor dal in water. Rinse well and drain water. Transfer this to pan. Add water to it.
- Cook in low medium flame. When the dal is mash able but still the grains should hold its shape then its cooked perfectly. Drain the dal and set aside.
- Heat oil in a pan - add the items listed under 'to temper' add cooked dal.
- Saute until moisture leaves. Add coconut and toss it well.
- Serve Toor Dal Sundal hot or warm!
Video
Notes
- Cooking - I cook the toor dal until it is mashable, but make sure the grains still hold their shape.
- Do not overcook - I usually keep checking the dal while it cooks. Overcooking can make it too soft and may turn the sundal mushy.
- Drain well - I just drain the cooked dal before adding it to the tempering. Excess water can make the sundal too moist.
- Sauteing - I toss the cooked dal with the tempering and saute until the extra moisture has gone.
- Coconut at end - I add the coconut after sauteing the dal and toss it well so it mixes evenly without making the sundal wet.
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What a nice recipe to try. Thank you for sharing!!