Navarathri Sundal Varieties

Happy Navarathri to you all !!

Here is a list of sundal recipes posted in paajaka.com

(All sundal recipes contain NO onion or garlic)

Channa Sundal

Groundnut Sundal

Black eye bean Sundal

Kondakadala / Kala channa Sundal

Split moong dal / Hesaru bele Sundal

Rajma / Red kidney beans Sundal

Green peas / Pachhai pattani Sundal

Moong beans / Pachhai payiru Sundal

Moong bean / Pachai payaru Sundal

Mung/Moong bean is called pachai payaru in tamil. This green gram is packed with nutrition. Its a perfect addition to a vegetarian healthy diet. Here's a sundal recipe with this bean. 

Ingredients:

Green gram / Moong / Mung bean - 1 cup

Oil for tempering - 1 tablespoon

Mustard seeds - 1 teaspoon

Green chillies - 1 or 2 depending upon the heat. It can be vertically slit or chopped.

Curry leaves - 2 sprigs

Ginger - 1 inch - peeled and minced

Asafoetida powder - 2 pinches

Salt as required

Desiccated coconut or Fresh grated coconut - half cup

Coriander leaves - roughly chopped

Lemon juice - 2 tablespoons

Method:

Soak Mung bean over night in water.

Next day, drain the water.

Heat 3 cups water with a tablespoon of salt. When the water comes to a boil, add the soaked beans.

Let the content boil for 5 to 6 minutes.

Turn off heat and drain the water using a colander and allow the mung bean to rest until all the water is drained.

Meanwhile, heat oil in a kadai, preferably non stick. Temper the mustard seeds. 

Add the green chillies, ginger and Curry leaves. stir for a minute.

Add the Mung beans and asafoetida powder. Sprinkle salt as it is already boiled in salted water.

Mix well and garnish with coconut - grated fresh or desiccated and coriander leaves. Turn off heat and stir lemon juice and the Sundal is ready to be served.

Green Peas / Pachai Pattani Sundal

This sundal is made out of the store bought dry green peas. Soaked it over night. Cooked and seasoned the peas to make this sundal. Here's the recipe.

Ingredients:

Dry green peas - 1 cup

Oil for seasoning - 1 tablespoon

Mustard seeds - half teaspoon

Curry leaves - 2 sprigs

Asafoetida powder - 1 pinch

Fresh grated coconut - 2 tablespoon

Green chilli - 1 or 2 vertically slit - adjust as per taste

Salt as required

Water for soaking and cooking the peas

Method:

Soak dry green peas overnight in water.

Next day, drain the water.

Pressure cook the peas with just enough water adding 2 teaspoons salt.

Cook for about a whistle or two. 

After the pressure is released, add 1 cup water and fish out the outer skin of the peas that's floating on the surface. Drain water and keep it aside.

Heat oil in a kadai and temper the mustard seeds.

Add the green chillie, curry leaves and asafoetida powder.

Add the cooked peas and stir.

Sprinkle just enough salt and add the grated fresh coconut.

Give it a stir and turn off heat.

Green peas sundal / pachai pattani sundal is ready to be served.

Red kidney beans / Rajma Sundal

Being an excellent source of nutrition, Rajma or Red kidney beans, from the legume family is a friend to all health conscious people. There are many types of kidney beans available. In this rajma sundal recipe,  I have used a type of beans that is small and dark red. I have added generous amount of ginger to take care of the gas part ;-) Ginger also adds taste and nutrition to the sundal. Here's the recipe.

Ingredients:

Small red kidney beans / rajma beans - 1 cup

Oil for tempering - 1 tablespoon

Mustard seeds - 1 teaspoon

Green chilli - 1 or 2 vertically slit ( adjust as per taste)

Fresh grated coconut - 2 to 3 tablespoons

Fresh ginger - 2 inches - peeled and chopped roughly

Asafoetida powder - 2 pinches

Water to soak rajma beans and to cook 

Method:

Soak rajma beans over night in water.

Next day, drain water and pressure cook rajma beans for 4 to 5 whistles with just enough water and a tablespoon of salt.

Drain excess wate and keep the beans aside.

Dry grind coconut and ginger together until its finely minced. Keep it aside.

Heat oil in a kadai, preferably non stick.

Temper the mustard seeds and add the green chillie and cooked rajma beans.

Simmer heat and add Asafoetida powder and the ground coconut ginger.

Sprinkle salt as the beans are already cooked in salted water.

Stir well and turn off heat.

Healthy rajma beans sundal is ready to serve.

Split moong dal / Hesaru bele Sundal

Split moong/mung dal or Hesaru bele kosambari is a very common item in the kannadiga's kitchen. Its a raw salad that is tempered with green chillie with a touch of lime and of course garnished with coconut and coriander. This sundal, also has the same ingredients for tempering and garnishing except that the dal is boiled before its tempered. Here is the recipe.

Ingredients:

Yellow split moong dal / Hesaru bele - Three fourths cup

Oil for tempering

Green chillies - 1 or 2 as per taste

Mustard seeds - half teaspoon

Salt as required

Turmeric powder -  a pinch

Asafoetida powder - a pinch

Coriander leaves - handful - roughly chopped

Fresh grated coconut - 1 to 2 tablespoon

Lemon juice - 1 teaspoon - optional

Water for soaking and boiling the dal

Method:

Wash moong dal and soak in water for 1 hour.

Heat 2 cups water and when its starts to boil, add the soaked dal.

In about a couple of minutes, you will notice the water raising with froth.

Turn off heat and drain water using colander and allow the water to be drained completely.

Heat oil in a kadai and temper the mustard seeds. Add green chillie and then the boiled dal.

Add turmeric powder and asafoetida powder and salt and give a quick stir.

Turn off heat and mix in chopped coriander leaves and fresh grated coconut.

Squeeze lime if needed.

Healthy sundal is ready to be served.

Kala channa / Kondakadalai sundal

Kala channa or Kondakadalai as it is called in tamil is a type of legume from the chicpeas family. This protein and fiber rich legume is definitely a choice for people who want to smart snack. Its excellent for controlling blood sugar. Kala channa can be used as a part of a healthy diet and it aids for weight loss and weight management. Here is a simple recipe for a sundal using this excellent legume.

Ingredients:

Kala channa / Kondakadalai - 1 cup

Mustard seeds - half teaspoon

Curry leaves - 1 sprig optional

Green chillie - 1 vertically slit - adjust as per taste

Lemon juice - 1 tablespoon

Salt as required

Water for soaking and boiling the chana

Method:

Soak Kala channa in water over night. Sprouting this channa is a great idea for added benefits.

Drain water and Pressure cook the channa with just enough water and 2 teaspoons salt for 6 whistles.

Kala channa takes longer time to cook. Hence, boiling method is not preferred.

Drain water and keep it aside.

Heat oil in a kadai and temper the mustard seeds.

Add green chilli and the curry leaves if using them. 

Add channa and just sprinkle salt as channa is already cooked in salted water.

Add lemon juice and mix well. 

Healthy sundal is ready.

Grated carrot and chopped coriander leaves and finely minced ginger and cucumber can be added to make a tasty salad.

Karamani / Black eye bean Sundal

Today's sundal recipe is Black eye bean sundal. Black eye bean (karamani) is loaded with nutrients. A great after school snack for a protein boost. Here's the recipe.

Ingredients:

Black eye beans - 1 cup

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Curry leaves - 2 sprigs

Asafoetida powder - 2 pinches

Dry red chillies - 3 to 4 ( adjust as per your taste)

Desiccated coconut - 1 tablespoon

Salt as required

Water for soaking and cooking the beans

Method:

Soak beans in water overnight.

The next day, drain water and pressure cook with just enough water and add salt. Cook for just 2 to 3 whistles. Alternatively, boil the beans in water until its cooked.

Drain water and keep it aside.

Heat oil in a kadai. Temper the mustard seeds. Add curry leaves and dry red chillies.

Add the black eye beans. To it add asafoetida.

Sprinkle salt as the beans is already cooked in salted water.

Mix the desiccated coconut or fresh grated coconut and give a quick stir and turn off heat.

Sundal is ready.

Groundnut / Peanut Sundal for Navrathri

It's Navrathri and I am sure almost every household, specially in south India is searching for Sundal Recipes online. Sundal is nothing but seasoned legumes that are specially done as prasad during the Navrathri. 

We have a tradition of keeping Golu or sometimes called Kolu. It's the placing of dolls in steps and worshipping them for nine days. The main deity in the doll step is the Marapaachi bommai. A couple made of wood carving. A fruit especially pomegranate is placed in the front of the bommai and daily pooja is done morning and evening and Sundal is offered as prasad. During these nine days, generally girls/ladies are invited and are showered with  return gifts or goodies that includes sweet, sundal, bangles, bindhi and other items generally used by the ladies/girls. Goddess Durga, Goddess Lakshmi and Goddess Saraswathi are worshipped during Navrathri.

I have made an attempt to do nine varieties sundal this year for the nine days of this festival. I have already posted channa sundal. Here is the recipe for groundnut or peanut sundal. 

Ingredients:

Raw shelled Groundnut / Peanut - 1 cup heaped

Oil for tempering - 1 tablespoon

Mustard seeds - 1 teaspoon

Curry leaves - 2 springs

Green chilli - 1 - vertically slit - adjust heat as per taste

Salt as required

Dessicated coconut or fresh grated coconut - 1 tablespoon

Water to boil the groundnut.

Method:

Raw shelled peanuts are used in this recipe. Wash the peanuts and soak for 10 to 15 mintes.

Heat a pot of water and add salt - atleast 3 teapsoons.

When it comes to a boil, add the peanuts and cook.

Alternatively, the peanuts can be pressure cooked in salted water for 5 to 6 whistles.

Drain water and keep the cooked peanuts aside.

Now heat oil in a small kadai. Temper the mustard seeds. Add curry leaves and green chilli.

Fry for few seconds and add peanuts. Sprinkle salt as the peanuts are already cooked in salted water.

Garnish with dessicated coconut or fresh grated coconut.

Stir well and its ready to serve.

It makes a very good evening after school snack as peanuts are loaded with nutrition for children.

Note: 

If whole peanuts that are not shelled are used, wash the peanuts and pressure cook them in salted water and then shell them. That way its easy to take the peanuts out. Then, follow the same recipe. When pressure cooking, use a little more salt than specified in the recipe.