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    Home » Rice Recipes » Coconut Chana Dal Rice | Thengai Kadalai Paruppu Sadam ~ Navratri Special Dishes – Day 2

    Coconut Chana Dal Rice | Thengai Kadalai Paruppu Sadam ~ Navratri Special Dishes – Day 2

    Published: Sep 22, 2017 · Modified: Sep 23, 2020 by Srivalli · Leave a Comment

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    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

    Coconut Chana Dal Rice | Thengai Kadalai Paruppu Sadam

    Ingredients Needed:

    For Tempering

    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

    For Rice
    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.

    Thengai Kadalai Paruppu Sadam

    Coconut Chana Dal Rice
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    Coconut Chana Dal Rice | Thengai Kadalai Paruppu Sadam

    Coconut Chana Dal Rice or Thengai Kadalai Paruppu Sadam is a protein rich mixed Rice variety made with freshly grated coconut and boiled chana dal.
    Course Main Dish - Rice
    Cuisine South Indian
    By Cook Method Pressure Cooker, Stovetop
    Occasion Navaratri
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 3 people
    Author Srivalli

    Ingredients

    For Tempering

    • 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 Coconut Freshly grated
    • Salt to taste

    For Rice

    • 1/2 cup Chana Dal / Bengal Gram, boiled
    • 1 cup Cooked Rice

    Instructions

    • 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.
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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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