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

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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 | 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.

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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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