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.
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.
How to Make Pasi Paruppu Sundal | Moong Dal Sundal
Soaking Time: 1 hour
Cooking Time: 15 Minutes
Serves: 6 to 8
Moong Dal, Pasi Paruppu, Pesara Pappu – 1.5 Cups
Grated Coconut – 1/2 Cup
Udad Dal – 1.5 tsp
Rai, Mustard Seeds – 1 tsp
Red Chillies – 3 or 4
Asafoetida – 2 Large Pinches
Oil – 2 tsp
Curry Leaves – A Few
Salt to Taste
Wash the moong dal and soak it in 3 cups water for about 1 hour.
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.
Drain all the water out of the dal and leave it in the colander for 10 minutes to drain well.
In a kadhi or a wok, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the udad dal and stir-fry till they are golden brown.
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. 😀
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.
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 Sundalearlier 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.”
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.
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. 🙂