Sweet Chundal with Channa Dal (Split Bengal Gram or Split Chickpea) Recipe

Yields: 1 cup
Preparation Time: 20 minutes
Pressure Cooking Time (For Channa Dal): 2 Whistles

Channa Dal or Split Bengal Gram or Split Chickpeas – 1/4 cup
Jaggery – 1/4 to 1/2 cup, depending on sweetness desired
Water (for cooking channa dal) – 1/2 cup
Water (for melting jaggery) – 1/4 cup
Cardamom/Elaichi Powder – 1 tsp
Cashewnuts – 5 or 6 nos (whole or halved)
Ghee (for chundal) – 1/2 tbsp
Ghee (for frying cashewnuts) = 1/2 tbsp
Salt – a pinch


  1. Fry the channa dals for about 7 to 8 minutes.
  2. Cool it.
  3. When cooled, add water and pressure cook for about 2 whistles and keep aside.
  4. Melt the jaggery with 1/4 cup of water until the consistency becomes like honey (one-string consistency).
  5. Add a pinch of salt to the jaggery syrup.
  6. Add the cooked channa dal to the jaggery syrup and saute well.
  7. Add cardamom/elaichi powder and 1/2 tbsp ghee.
  8. Saute well.
  9. Fry the cashewnuts in 1/2 tbsp ghee in a separate pan till they turn light golden-brown.
  10. Add the cashewnuts over the chundal for garnishing.
  11. Serve


This dish is prepared on Vinayaka Chathurthi and also during Navarathri/Dusshera.


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