Hope you all celebrated Navratri Season well and you all know SUNDAL is one of the important prasadam offered to gods for all nine days which is also a healthy and nutritious snack prepared in quite similar way with little variations.....Before going for the recipe I just Like to share some information about the festival..
NAVRATRI / DASARA is a longest Indian Hindu fesival that is celebrated in various ways across the country. I think most of us know the stories of durga beheading Mahisasur or Lord Rama's victory over Ravana. The word Navratri literally means nine nights in Sanskrit Nav is nine and Ratri is nights. It is celebrated during the end of September or beginning of October, depending on Hindu lunar calendar, all eight days and nine nights have its importance.
During these nine holy days, each day goddess Durga Mata is worshiped in different Avatara.
First day of Navratri – Mata Shailaputri
Second day of Navratri – Mata Brahmacharini
Third day of Navaratri – Mata Chandrakanta
Fourth day of Navaratri – Mata Kushmanda
Fifth day of Navratri – Mata Skandamata
Sixth day of Navratri – Mata Katyayani
Seventh day of Navratri – Mata Kaalratri
Eighth day of Navaratri –Mata Maha Gauri
Ninth day of Navaratri – Mata Siddhidatri
and Tenth day of Navratri is Vijayadasami / Dasara
For more details check it here
In southern part of India, navratri is celebrating by displaying GOLU. This is exhibition of various dolls and fingures in odd numbered tiers/ padi like 7,9,11 which is associated with worship of divine mother across nine nights. For more informations check it here
NAVRATRI / DASARA is a longest Indian Hindu fesival that is celebrated in various ways across the country. I think most of us know the stories of durga beheading Mahisasur or Lord Rama's victory over Ravana. The word Navratri literally means nine nights in Sanskrit Nav is nine and Ratri is nights. It is celebrated during the end of September or beginning of October, depending on Hindu lunar calendar, all eight days and nine nights have its importance.
During these nine holy days, each day goddess Durga Mata is worshiped in different Avatara.
First day of Navratri – Mata Shailaputri
Second day of Navratri – Mata Brahmacharini
Third day of Navaratri – Mata Chandrakanta
Fourth day of Navaratri – Mata Kushmanda
Fifth day of Navratri – Mata Skandamata
Sixth day of Navratri – Mata Katyayani
Seventh day of Navratri – Mata Kaalratri
Eighth day of Navaratri –Mata Maha Gauri
Ninth day of Navaratri – Mata Siddhidatri
and Tenth day of Navratri is Vijayadasami / Dasara
For more details check it here
In southern part of India, navratri is celebrating by displaying GOLU. This is exhibition of various dolls and fingures in odd numbered tiers/ padi like 7,9,11 which is associated with worship of divine mother across nine nights. For more informations check it here
Preparation time: 6~7 hours or over night
Cooking time: 15 ~ 20 minutes
Source: Sarasyummybites
serves: 4
Ingredients for spicy version sundal
1 cup of any dry legume varieties( Lentils, Peas, Beans)
Salt to taste.
Seasoning #1 with out coconut
1 tsp of oil
1/2 tsp of mustard seeds
1/2 tsp urad dhal
1/4 tsp hing / Asafetida
2 red chilies or 2 green chillies
Curry leaves as required
Seasoning # 2 with coconut
1 tsp of oil
1/2 tsp of mustard seeds
1/2 tsp urad dhal
1/4 tsp hing/ Asafetida2 red chilies or 2 green chillies
3 tbsp shredded coconut
Curry leaves as required
Seasoning #3 with mango and ginger
1 tsp of oil
1/2 tsp of mustard seeds
1/2 tsp urad dhal
1/4 tsp hing / Asafetida2 red chilies or 2 green chillies
3 tbsp shredded mango or to taste according to the sourness of the mango
3 tbsp shredded coconut
1 ~ 2 tbsp lemon juice or to taste
Curry leaves as required
Seasoning #4 with masala powder
1 tsp of oil
1/2 tsp of mustard seeds
1/2 tsp urad dhal
1/4 tsp hing/ Asafetida
Curry leaves as required
Roast and grind in to powder
1 tsp of coriander powder 2 Red chillies
1/2 tsp urad dhal (or) 1/4 cup shredded coconut
1/2 tsp Channa dhal Few curry leaves
2 red chillies or 1 tbsp whole peppercorn
A pinch hing/ Asafetida
1 tbsp shredded coconut
Ingredients for sweet version ~ Vella Sundal
1 cup of any dry legume varieties( Lentils, Peas, Beans)
1/2 cup of powdered jaggery
2 tbsp of shredded coconut or chopped coconut (must be fried in ghee before adding to the sundal)
1/2 tsp of cardamom powder
2 tsp of ghee
Method:
Preparation:
For Dry Beans and peas
- Clean and wash the beans/ peas.
- Soak the dry beans or peas with sufficient water to over night or upto 6 ~ 7 hours.
- Cook the beans/ peas with enough water and pressure cook it for 2 whistle or on a open pot till it become soft.
- Drain the water completely and reserve the water for other use. Allow the beans to cool.
For Lentils:
- Clean and wash the lentils and soak it for 2 hours for channa dal and moong dhal. For whole green dhal soak it for 6 ~ 7 hours or over night.
- Cook it in open pot till they become soft.
Cooking:
For seasoning without coconut, with coconut and with mango ginger.
- Heat oil in a pan, add mustard seeds, let it splutter then add urad dhal and fry for few seconds.
- Add remaining ingredients one by one and saute for few seconds. Now add cooked legumes and stir for few seconds and transfer to serving bowl..
Cooking with masala powder
- Dry roast masala ingredients and grind it into coarse powder.
- In the same pan, heat oil and add mustard seeds, let it splutter then add urad dhal and fry for few seconds.
- Add remaining ingredients one by one and saute for few seconds. Now add cooked legumes and stir for few seconds and transfer to serving bowl..
Cooking with jaggery:
- Add little water just enough to soak jaggery. Melt it in medium low heat and filter the impurities.
- Bring jaggery mixture to boil and no need for string consistency but syrup must be sticky.
- Add lentils to the syrup and cook till water evaporates from the mixture.
- Add coconut, cardamom powder and ghee. Mix well and transfer to serving bowl and serve.
FYI
I prepared garbanzo beans masala sundal, Chana dal sundal, White and green peas sundal, Rajma masala sundal, Peanut sundal, Karamani vella sundal, Pasiparuppu sweet puttu, Whole moong sundal....
