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.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings2people
AuthorSharmilee J
Ingredients
½cuptoor dal
1 ½cupswater(for cooking toor dal)
2 ½tablespooncoconut
salt to taste
To temper:
½teaspoonmustard seeds
¼teaspoonsplit urad dal
2smallred chillies
fewnoscurry leaves
apinch 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.
Nutrition Facts
Toor Dal Sundal Recipe
Amount Per Serving (100 g)
Calories 166Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 44mg2%
Potassium 173mg5%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 429IU9%
Vitamin C 65mg79%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.