Food and festivals are an integral part of our life. The onset of every festival goes hand in hand with food planning and preparation that end up as the neivedhyam and finally the prashad. Navaratri, the festival of nine nights invoking the blessings of the divine mother is synonymous with the south Indian delicacy …Sundal. A medley of boiled legumes, spices, coconut, and curry leaves is a low-fat, high-protein snack. An effortless traditional dish that demands little preparation, it is one that has stood the test of time.
This irresistible delicacy can be flavoured in myriad ways…ginger, green chilly, lemon, vegetable gratings….the list and creativity is endless. Sweet sundals with a coat of jaggery are also popular during this celebration of Ichcha Shakthi, Kriya Shakthi, and Jnana Shakthi worshipped as Mahakali, Mahalakshmi, and Maha Saraswati.
Foodialogues features nine different Sundals to offer to the goddess during this multifaceted festival.
SUNDAL PREPARATION
- Soak the legume overnight.
- Drain and pressure cook until soft.
- Use any of the tempering given below to spice up the dish.
SUNDAL PODI (POWDER)
Ingredients:
- ½ CUP OF CORIANDER SEEDS
- 10 RED CHILLY
- 2 TBSP CHANNA DAL/BENGAL GRAM DAL
Preparation method:
- Dry roast all ingredients.
- Powder coarsely and store in an airtight jar.
- This powder can be sprinkled on the sundal after preparation.
TEMPERING
Ingredients:
- Sesame oil 2 tsp
- Mustard seeds 1 tsp
- Asafoetida ½ tsp
- Black gram dal/urad dal 1 tsp
- Curry leaves few
- Red chilly broken 2-3
- Grated coconut
Preparation method:
- Heat oil. Add the mustard seeds. When they splutter add the rest of the tempering and roast till the dals turn golden brown.
- Add the boiled legume and sauté for 5 minutes on low flame. Sprinkle the powder and mix. The sundal is ready for neivedhyam.
SUNDAL VARIETIES:
- White channa
- Black channa
- Peanut
- Navadanya
- Horse gram
- White dry peas
- Rajma
- Sweet corn (This does not require any soaking. Just steam the corn and follow the method)
- Whole moong/green gram
- Black eyed beans (lobhia/karamani)
- Rajma
- Butter beans
- Green peas fresh (This does not require any soaking. Just steam the peas and follow the method)
Optional flavourings:
- Grind a 1-inch piece of ginger with 1 tsp of coconut and add to the sundal while sautéing.
- Chop mango to about ¼ cup and add to the tempering.
- A squeeze of lemon would enhance the sundal flavours.
- Grated carrot 2 tbsp and grated beetroot 2 tbsp can be added to the sundal while sautéing.
- Finely chopped green chilly 1 tsp and 1 tbsp of finely chopped coriander leaves can be sprinkled on the sauteed sundal.
