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

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

Pattani Guggillu or Pattani Sundal – Devi Navratri Special Recipe

Pattani or Dried Green Peas Sundal - Navratri Naivedyam
Pattani or Dried Green Peas Sundal

Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. 😀

In many South Indian homes and temples, during Navratri, a variety of Sundal or Guggillu is offered as prasadam to people who visit. Sundal or Guggillu are nothing but some kind of soaked dried lentil seasoned with coconut. I have already posted the recipes for Chickpea or Konda Kadalai Sundal,  Sengala Guggillu or Bengal Gram Sundal, Sweet Corn Sundal, and Peanut or Verkadalai Sundal.

Today I am posting the recipe for Pattani Guggillu or Pattani Sundal.

How to Make Pattani Guggillu or Pattani Sundal

Serves: 4

Soaking Time: 6 to 8 Hours

Cooking Time: 20 Minutes

Ingredients

  1. Pattani or Dried Green Peas – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste

Method

  1. In a large vessel, soak the Pattani or Dried Green Peas in at least 3 cups of water for 6 to 8 hours.
  2. After the peas are well-soaked, drain the water.
  3. Add 2 Cups of fresh water and 1/2 tsp salt.
  4. Pressure cook for 2 whistles.
  5. Drain the water completely and set aside,
  6. In a wok or kadai, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add udad dal and fry till it is golden brown.
  9. Turn the heat to low
  10. Add split red chillies, curry leaves and asafoetida.
  11. Stir-fry for a minute.
  12. Add the cooked Pattani, grated coconut and salt, if required.
  13. Stir-fry for a couple of minutes.
  14. Turn off the heat.
  15. Offer the Pattani Guggillu as Naivedyam and serve as prasadam.

Tips

  • Do not overcook the pattani. The Pattani should be cooked just enough such that it breaks when pressed with a finger but not mushy!

Senagala Guggillu | Kothu Kadalai Sundal | Kala Chana Sundal

Senagala Guggillu or Kala Chana Sundal with Bengal Gram
Senagala Guggillu or Kala Chana Sundal

Devi Navratri is upon us!!!! In just a couple of days, 9 days of festivities will commence. I so look forward to seeing the Bommala Koluvu at friend’s homes, visiting temples, reading Lalitha Sahasranamam and Sri Suktam, and singing in the temples near my home.

Some of my most cherished memories of Bommala Koluvu are from my early childhood when we lived in Anushakti Nagar, or the huge residential colony of Bhabha Atomic Research Centre (BARC). There was a Bommala Koluvu and Pasupu-Kumkum/ organized in one of the community centres. My mom and several of her friends were very active participants. Each lady would contribute a few dolls and curios for the Koluvu, and they would create a Koluvu with almost 10 steps in height and 10 feet wide.

In addition, the kids were assigned two sections as their own. We would line up all our dolls and have our own separate pasupu kumkum. 🙂 In this section, we also had a very special menagerie. In those days, with every tube of Binaca Toothpaste, you got a small (1- or 2-inch) animal figurine.

This was not an one-off promotion; it was a regular affair and went on for many, many years. See http://mysoreanmusings.blogspot.in/2009/03/binaca-toothpaste-freebies.html

We kids would religiously collect these figurines and create a wonderful “zoo”. Those were truly simpler times. 🙂 Today, there are special exhibitions that sell dolls specially for Koluvu.

One thing that remains constant from then to now is the naivedyam that is served; whether in temples or in homes. One of which is Sundal or Guggillu. I had posted the Chickpea Sundal earlier during Shravana Maasam; now I am posting the recipe for Senagala Guggillu | Kala Chana Sundal.

“While I had originally posted this recipe for Devi Navaratri, I think it is very relevant for Varalakshmi Vratam, when Senagalu are offered as naivedyam.”

Do try my recipes for Konda Kadalai Sundal, Pattani Sundal, Verkadalai Sundal, Kadalai Paruppu Sundal, and Sweet Corn Sundal.

How to Make Senagala Guggillu | Kala Chana Sundal

Ingredients

  1. Senagalu, Bengal Gram, Kala Chana – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste

Method

  1. In a large vessel, soak the Bengal Gram or Kala Chana in atleast 3 Cups of water.
  2. Leave overnight.
  3. Drain the water.
  4. Add 2 Cups of fresh water and 1/2 tsp salt.
  5. Pressure cook for 2 whistles.
  6. Drain the water completely and set aside,
  7. In a wok or kadai, heat the oil.
  8. Add mustard seeds and wait till they splutter.
  9. Add udad dal and fry till it is golden brown.
  10. Turn the heat to low
  11. Add split red chillies, curry leaves and asafoetida.
  12. Stir-fry for a minute.
  13. Add the Kala Chana, grated coconut and salt, if required.
  14. Stir-fry for a couple of minutes.
  15. Turn off the heat.
  16. Serve the Senagala Guggillu | Kala Chana Sundal warm.

Tips

  • Do not overcook the Kala Chana. The Kala Chana should be cooked just enough such that it breaks when pressed with a finger but not mushy!

Guggillu – Konda Kadalai Sundal – Seasoned Chick Pea and Coconut Salad

Chickpea Sundal | Konda Kadalai Sundal
Chickpea Sundal | Konda Kadalai Sundal

Today is the first Friday of Shravana Maasam. Fridays, a day on which Goddess Mahalakshmi is traditionally worshipped all through the year, assumes special significance during Shravan; especially in South India.

On Shravana Shukravaram, in many households, there are special Poojas to Goddess Mahalakshmi; the goddess of prosperity.

Goddess Lakshmi
Goddess Lakshmi – A Painting by Raja Ravi Varma (Photo credit: Wikipedia)

I am very fond of this particular painting of Goddess Mahalakshmi because we have a likeness in our music class. So I see it in every class and have been for so many, many years. 🙂

My favourite part about the poojas is the chanting of various stotrams. Having chanted them since childhood, I know many of them by heart. 🙂

Among my favourites are:

Today, I made Chickpea Sundal as naivedyam.

Do try my recipes for Senagala Guggillu | Kala Chana Sundal, Sweet Corn Sundal, Pattani Sundal, and Verkadalai Sundal

Ingredients

  1. Chickpeas or Kabuli Chana – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste

Method

  1. In a large vessel, soak the chickpeas in atleast 3 Cups of water.
  2. Leave overnight.
  3. Drain the water.
  4. Add 2 Cups of fresh water and 1/2 tsp salt.
  5. Pressure cook for just one whistle.
  6. Drain the water completely and set aside,
  7. In a wok or kadai, heat the oil.
  8. Add mustard seeds and wait till they splutter.
  9. Add udad dal and fry till it is golden brown.
  10. Turn the heat to low
  11. Add split red chillies, curry leaves and asafoetida.
  12. Stir-fry for a minute.
  13. Add the chickpeas, grated coconut and salt, if required.
  14. Stir-fry for a couple of minutes.
  15. Turn off the heat.

Tips

  • Do not overcook the chickpeas. The chickpeas should be cooked just enough such that it breaks when pressed with a finger but not mushy!