Chana Dal and Bulgur Sundal

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(from 1 review)

Bulgur Channa Daal

I had some leftover bulgur after preparing this upma. I don’t know how or why I got this idea, but decided to make chana dal (split yellow gram or kadalai paruppu, not garbanzo beans) sundal and mix the bulgur with it. Sundal is a very famous South Indian dish and is especially prepared everyday for 9 days during Navarathiri. Dried legumes or lentils are used to prepare it. I was so excited about this idea and started preparing it. I was pleasantly surprised and (proud, I think it’s ok once in a while. Right?) of my creation, because it was absolutely delicious. Even though the bulgur gave a nice chewy texture, it was not at all apparent. So this is another way of sneaking extra fiber and whole grains to the usual sundal recipe.


Chana Dal and Bulgur Sundal Recipe

Prep TimeCook TimeMakes
45 Mins15 Mins1.5 Cup
Chana Dal and Bulgur Sundal
5.0 from 1 reviews
Delicious way to sneak bulgur in the regular chana dal sundal recipe.
  • 3/4 cup Cooked Bulgur
  • 1/2 cup Dry Channa Daal
  • 1 cup Water
  • 1/2 tablespoon Grated Ginger
  • a pinch Turmeric powder
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard Seeds
  • a pinch Hing
  • as required Green chillies, split into half
  • 1/4 cup Grated Coconut
  • As Required Salt
  1. I used leftover bulgur which I had prepared already. If you want to start with dry bulgur, soak bulgur with equal amount of boiling water (1:1) and a pinch of salt. It will take about 30-45 minutes to absorb the water and then it’s ready.
  2. Add washed/rinsed chana dal (kadalai paruppu), 1 cup of water, turmeric and little salt in a pressure cooker. Also add the ginger, if using. I always use ginger while cooking lentils and legumes to aid easy digestion. Leave it for only one whistle and remove the cooker from the stove to stop the cooking process. If you cook it for more than 1 whistle the daal will become mushy. After the opening the cooker drain the daal in a colander. No need to reserve the water.
  3. Once you have the bulgur and channa daal ready, in a frying pan heat the oil.
  4. Once the oil is hot add the mustard seeds and hing. After it splutters add the green chillies. I used one chili, split in half.
  5. Now add the drained channa daal, little salt and fry for a minute. After that also include the prepared bulgur and combine it thoroughly. Leave it in the stove for another minute.
  6. Switch off the stove and add the grated coconut and mix it well. Garnish it with chopped coriander.
My Notes:
  1. If you don’t have a pressure cooker you can cook the chana daal on stove top but it will take more time. Also you may have to increase the quantity of water.
  2. I have a very small size pressure cooker, so I cooked the chana dal directly. Instead you can also add the daal and water in a vessel, place it in the cooker and leave it for a whistle.
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This also goes to Roma’s JFI-Wheat. JFI originally started by Indira.

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