Sundal Recipes for Navratri

Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet.

There are many varieties of Sundal and I have compiled small collection of Sundal Recipes for easy reference.

Kothu Kadalai Sundal | Senagala Guggillu | Kala Chana Sundal

Guggillu or Sundal with Bengal Gram

 

Konda Kadalai Sundal | Kabuli Chana Sundal

Kabuli Chana Sundal | Konda Kadalai Sundal

Kadalai Paruppu Sundal | Senaga Pappu Guggillu | Chana Dal Sundal

Pappu Koora with Teepi Magai Pachadi and Magai Prugu Pachadi

Verkadalai Sundal | Verusenaga Guggillu | Peanut Sundal

Peanut or Verkadalai Sundal, or Verusenaga Guggillu

Pattani Sundal | Pattani Guggillu | Green Peas Sundal

Pattani Sundal, Pattani Guggillu, or Dried Green Peas Sundal - Navratri and Varalakshmi Vratam Recipe

Sweet Corn Sundal | Mokkajonna Guggillu

Sweet Corn Sundal | Mokkajonna Guggillu
Sweet Corn Sundal | Mokkajonna Guggillu

Pasi Paruppu Sundal | Moong Dal Sundal

Pasi Paruppu Sundal | Moong Dal Sundal

Andhra Beerakaya Pappu | Turai ki Dal

I absolutely adore Pappu-Annam (as Dal-Chawal is called in Telugu), so I was thrilled to know that the theme for the 110th Foodie Monday Bloghop is lentils. Today I am presenting a traditional Andhra recipe called Beerakaya Pappu. Made with Beerakaya (Turai in Hindi, Ridge Gourd in English, Peerankai in Tamil), this is a rather mellow dal that is enjoyed with hot steamed rice and a generous dollop of ghee.

Beerakaya Pappu | Peerangai Paruppu | Turai ki Dal
Beerakaya Pappu | Peerangai Paruppu | Turai ki Dal

Dal or Pappu is an essential part of every Andhra meal, especially lunch. We make plain dal (Mudda Pappu) or then combine it with a range of leafy or other vegetables. Dal-Rice is typically the second course of our meal, with the first course (traditionally called Modati Mudda) being Chutney/Podi with Rice.

Do try my recipes for various Andhra-style dals including Mammidikaya Pappu, Gongura Pappu, Chukka Kura Pappu, Thotakura Pappu, Bacchali Kura Pappu, Tomato Pappu, Dosakaya Pappu, and Mudda Pappu.

Coming back to Beerakaya Pappu, it is very easy to make and light on the stomach. It is also mildly-spiced and so is a great dish for those days when you want comforting soul-food.

So let’s see how to make this delicious Turai ki Dal.

Spoonful of Beerakaya Pappu
Spoonful of Beerakaya Pappu

How to Make Andhra Beerakaya Pappu | Turai ki Dal

Beerakaya Pappu is a Andhra-style dal made with ridge gourd
Print
Andhra Beerakaya Pappu | Turai ki Dal
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This is the recipe for the mellow Andhra Beerakaya Pappu. This easy to make dal is made with Beerakaya (aka Turai, Ridge Gourd, Peerankai). It is delicious and light on the stomach. Enjoy it with hot steamed rice and ghee.

Course: Main, Main Course
Cuisine: Andhra Pradesh, Andhra Recipes, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Kandi Pappu, Tuvar Dal, Pigeon Pea
  • 250 Gms Beerakaya, Turai, Ridge Gourd
For Tempering
  • 1 tsp Ghee Vegans can use oil
  • 1 tsp Minapappu, Udad Dal, Black Gram
  • 1/2 tsp Avalu, Rai, Mustard Seeds
  • 1/2 tsp Jeelakarra, Jeera, Cumin Seeds
  • 3-4 Green Chillies
  • 6-8 Curry Leaves
  • 1/4 tsp Turmeric
  • 1/2 tsp Red Chilli Powder
  • Salt to Taste
Instructions
Cooking the Dal
  1. Wash the dal and add 1 cup water.

  2. Let the dal soak for about 10 minutes.

  3. Pressure cook the dal till fully mashable.

  4. Mash and set aside.

Preparing the Beerakaya
  1. Peel the Beerakaya and cut into 1" pieces. Set aside. Save the peels; you can make Andhra Beerakaya Thokku Pachadi.

Making the Beerakaya Pappu | Turai ki Dal | Peerangai Paruppu
  1. In a heavy-bottomed vessel, heat the ghee.

  2. Add the black gram and stir-fry till it starts to change colour.

  3. Add the mustard seeds and cumin seeds.

  4. Stir-fry till the mustard seeds start to pop.

  5. Add the slit green chillies and curry leaves.

  6. Stir-fry for a few seconds.

  7. Add the Beerakaya pieces and some salt.

  8. Mix well.

  9. Let the Beerakaya pieces cook till transparent. Don't add any water.

  10. Add chilli and turmeric powders.

  11. Mix well.

  12. Add the mashed dal.

  13. If the Beerakaya Pappu is too thick, add a little water.

  14. Add salt, if required.

  15. Let the dal simmer for 5 minutes.

  16. Turn off and serve hot with rice and ghee.

 

Step-by-Step Method to Make Andhra Beerakaya Pappu | Turai ki Dal

  1. Getting the Dal Ready
    1. First, wash the dal under running water till the water runs clear.
    2. Now add 1 cup water to the dal and let the dal soak for about 10 minutes. This is an optional step and helps the dal cook faster.
    3. Next, pressure cook the dal for 4-5 whistles or till it is fully cooked and gets totally mashed.
    4. Using a heavy ladle, mash the dal and set aside.
  2. Preparing the Beerakaya
    1. Peel the Beerakaya and save the peel to make Andhra Beerakaya Thokku Pachadi.
    2. Cut into Beerakaya into 1″ pieces. Set aside. Do not cut it into very small pieces as it reduces after cooking.

  3. Making the Beerakaya Pappu | Turai ki Dal | Peerangai Paruppu
    1. Over medium flame, in a heavy-bottomed vessel, heat the ghee or oil.
    2. Add the udad dal and stir-fry till it starts to change colour. I add the udad dal first (even before the rai) so that the rai does not burn.
    3. When the udad dal is light brown, add the mustard seeds and cumin seeds.
    4. Stir-fry till the mustard seeds start to pop. Be careful not to burn the udad dal. 
    5. Add the slit green chillies and curry leaves.
    6. Stir-fry for a few seconds.
    7. Next add the Beerakaya pieces and some salt.
    8. Mix well. You don’t need to add any water as Beerakaya is a water-laden vegetable and will release a lot of water as it cooks.

    9. Stir-fry till the Beerakaya pieces are cooked and look transparent.
    10. Add chilli and turmeric powders, and mix well.
    11. Now add the mashed dal and mix well.
    12. If the Beerakaya Pappu is too thick, add some water and mix well.
    13. Add salt, if required, and mix well.
    14. Let the dal simmer for 5 minutes.
  4. Turn off and serve hot with rice and ghee.
Beerakaya Pappu | Turai ki Dal
Beerakaya Pappu | Turai ki Dal

I am happy to be taking the recipe to the 110th Foodie Monday Blog Hop!

Pasi Paruppu Sundal | Moong Dal Sundal for Navratri

Yesterday, I posted the recipe for Kadalai Paruppu Sundal | Chana Dal Sundal and here I am today with the recipe for Pasi Paruppu Sundal | Moong Dal Sundal.

Pasi Paruppu Sundal | Moong Dal Sundal
Pasi Paruppu Sundal | Moong Dal Sundal

Do try my recipes for sundal made with Verkadalai, Pattani, Konda KadalaiKothu Kadalai, and Sweet Corn.

This recipe is a quite similar to Vada Pappu or Kosambari. The main difference is that those recipes use soaked Moong Dal, while we cook Moong Dal for Sundal. I like this sundal because it is much lighter on the stomach than the others and is also easy to make.

Spoonful of Pasi Paruppu Sundal
Spoonful of Pasi Paruppu Sundal

How to Make Pasi Paruppu Sundal | Moong Dal Sundal

Soaking Time: 1 hour

Cooking Time: 15 Minutes

Serves: 6 to 8

Ingredients

  1. Moong Dal, Pasi Paruppu, Pesara Pappu – 1.5 Cups
  2. Grated Coconut – 1/2 Cup
  3. Udad Dal – 1.5 tsp
  4. Rai, Mustard Seeds – 1 tsp
  5. Red Chillies – 3 or 4
  6. Asafoetida – 2 Large Pinches
  7. Oil – 2 tsp
  8. Curry Leaves – A Few
  9. Salt to Taste

Method

  1. Wash the moong dal and soak it in 3 cups water for about 1 hour.
  2. Boil the moong dal till just done. The dal must retain its shape and break easily when pressed between the thumb and the forefinger. It should not be mushy. Be careful as the Moong Dal cooks pretty fast.

  3. Drain all the water out of the dal and leave it in the colander for 10 minutes to drain well.
  4. In a kadhi or a wok, heat the oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the udad dal and stir-fry till they are golden brown.
  7. Add the split red chillies and curry leaves.
  8. Stir-fry for a few seconds.
  9. Turn off the heat.
  10. Add the asafoetida and salt.
  11. Mix well.
  12. Add the cooked and drained moong dal.
  13. Mix well.
  14. Add the grated coconut and mix well.
  15. Offer as naivedyam and serve as prasadam.
Moong Dal Sundal
Moong Dal Sundal

Kadalai Paruppu Sundal | Chana Dal Sundal Recipe for Navratri

Navratri means Sundals galore. We are offered Sundal in almost all homes and temples we visit. I have written about many different Sundal recipes over the past few years and have been scratching my head about what new recipe to post. Then I realised that Kadalai Paruppu Sundal was missing from my repertoire and so here I am with this simple recipe.

Kadalai Paruppu Sundal
Kadalai Paruppu Sundal

Do try my recipes for sundal made with Verkadalai, Pattani, Konda KadalaiKothu Kadalai, and Sweet Corn.

This recipe is a high-protein, low calorie recipe and so makes for an excellent diet salad too. I often make it just as a snack.

In Andhra this recipe is called Senaga Pappu Kobbari Kura and is eaten with steamed rice topped with ghee. So you know what to do with extra Kadalai Paruppu Sundal. 🙂

A Spoonful of Kadalai Paruppu Sundal
A Spoonful of Kadalai Paruppu Sundal

How to Make Kadalai Paruppu Sundal

Soaking Time: 2 hours

Cooking Time: 30 Minutes

Ingredients

  1. Chana Dal, Kadalai Paruppu – 1 Cup
  2. Grated Coconut – 1/3 Cup
  3. Udad Dal, Split Husked Black Gram – 1 tsp
  4. Rai, Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Asafoetida – 2 Large Pinches
  7. Oil – 2 tsp
  8. Curry Leaves – A Few
  9. Salt to Taste

Method

  1. Wash the chana dal under running water till the water runs clear.
  2. Soak the chana dal in 3 cups water for 2 hours.
  3. Boil the chana dal till just done. The dal must retain its shape and break easily when pressed between the thumb and the forefinger. It should not be mushy.
    Or
    Pressure cook the dal for just 2 whistles.
  4. Drain all the water out of the dal and leave it in the colander for 10 minutes to drain well.
  5. In a kadahi, heat the oil.
  6. Add the mustard seeds and wait till they splutter.
  7. Add the udad dal and stir-fry till they are golden brown.
  8. Add the split red chillies and curry leaves.
  9. Stir-fry for a few seconds.
  10. Turn off the heat.
  11. Add the asafoetida and salt.
  12. Mix well.
  13. Add the cooked and drained chana dal.
  14. Mix well.
  15. Add the grated coconut and mix well.
  16. Offer as naivedyam and serve as prasadam.
Kadalai Paruppu Sundal for Navratri
Kadalai Paruppu Sundal for Navratri

Chaler Payesh | Bengali Rice Kheer

Now that Ganeshotsav is over, it is time to look forward to Navratri and Durga Puja. I have been thinking of a range of dishes to make to celebrate these festivals and I kick-off the series with the recipe for a traditional Bengali favourite called Chaler Payesh.

Bengali Chaler Payesh | Rice Kheer
Bengali Chaler Payesh | Rice Kheer

It is a delectable Bengali Rice Kheer and I find that there is nothing better than a cup of chilled kheer to round-off a festive meal. I found that this recipe is pretty much the same as the South Indian Pal Payasam or the Andhra Paramannam. It is the rice we use (traditionally Gobindobhog or basmati as a substitute) and the bay leaf that makes it a touch different.

I was not able to buy Gobindobhog rice is small quantities and so used basmati to make this Payesh.

Making the Chaler Payesh once again reminded me of how similar festive dishes and comfort foods are across the length and breadth of India.

This Durga Puja, do try my recipes for Niramish Bhoger Khichuri, Baigun Bhaja, Chanar Payesh, Jhinge Posto, Khejur Tomato Aamshottor Chutney, Shukhto, and more. 🙂

How to Make Chaler Payesh | Bengali Rice Kheer

Bengali Chaler Payesh | A Rice Kheer cooked in Bengal
Print
Chaler Payesh | Bengali Rice Kheer
Prep Time
15 mins
Cook Time
2 hr
Total Time
2 hr 15 mins
 

This recipe of Chaler Payesh | Bengali Rice Kheer is very reminiscent of the South Indian Pal Payasam. However, the flavour profile is a tad bit different because of the bay leaf.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 6 People
Author: Aruna
Ingredients
  • 1.25 Litre Milk
  • 1/2 Cup Gobindobhog or Basmati Rice
  • 1/2 Cup Sugar
  • 6 Green Cardamom
  • 2 Bay Leaves
  • 1/2 tsp Ghee
  • 3 tbsp Chopped Dry Fruits (I used Cashews, Almonds, Pistachios)
Instructions
Preparing the Rice
  1. Wash and soak the rice in 1 cup water for 10 minutes.

  2. Drain the water and leave the rice in a colander so that all the water drains. 

  3. When the water has drained from the rice, add the ghee to the rice grains and mix well till all the grains are coated well.

Making the Chaler Payesh | Bengali Rice Kheer
  1. Using a pestle, crush the cardamom pods till they just split open a bit. Set aside.

  2. In a heavy bottomed vessel, over medium flame, bring the milk to a boil.

  3. When the milk starts boiling, add the bay leaves and cardamom.

  4. Cook till the milk reduces by 1/4 (becomes 3/4 of original quantity). Stir continuously so that the milk does not burn.

  5. Add the rice and cook till the rice is just done.

  6. Add the sugar and cook for about 5 minutes.

  7. Turn off the heat.

  8. Add the dry fruits and mix well.

  9. Remove the bay leaves and discard.

  10. Let the Chaler Payesh cool to room temperature and refrigerate for a couple of hours.

  11. Serve Chaler Payesh chilled!

 

Bengali Rice Kheer
Bengali Rice Kheer

Step-by-Step Method to Make Chaler Payesh | Bengali Rice Kheer

  1. Getting Started
    1. The first step is to get the rice ready. Wash the rice well under running water and then soak it in 1 cup water for about 10 minutes.
    2. After the rice has soaked a bit, drain all the water from it using a colander.
    3. Leave the rice in the colander so that all the water drains.
    4. Next add the ghee to the rice and mix well. This helps the grains remain separate when cooking. However, this is an optional step.

    5. In this Payesh, we use whole green cardamom. To ensure that the flavour is released, crush the cardamom pods a bit till they just split open. Set aside.
  2. Making the Chaler Payesh
    1. Pour the milk into a heavy bottomed vessel and over medium flame, bring the milk to a boil. Use a heavy-bottomed vessel, otherwise the milk will burn.
    2. Wait till the milk starts boiling, and then add the bay leaves and cardamom.
    3. Now is the time for patience. Continue to boil the milk till the volume reduces by 1/4, that is you have about 3/4 of the quantity you started with.
    4. As the milk reduces, stir continuously so that the milk does not burn.
    5. When the milk has reduced sufficiently, add the rice.
    6. Once again over medium flame, cook till the rice is just done.
    7. Stir continuously so that the rice does not stick to the bottom and burn. Be careful and ensure that the rice does not become mushy.
    8. Now as the final step the sugar and mix well.
    9. Cook till the sugar dissolves.
    10. Now turn off the heat.
    11. Add the dry fruits and mix well.
    12. Remove the bay leaves from the Chaler Payesh and discard them.
    13. Let the Chaler Payesh cool to room temperature.
    14. Refrigerate this delectable Bengali Rice Kheer for a couple of hours.
  3. Serve Chaler Payesh chilled!
Bengali Rice Kheer | Chaler Payesh
Bengali Rice Kheer | Chaler Payesh