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Navarathri Sundal Recipes
By
DK
on Sep 18, 2009
Navarathri is upon us. "Nava" in Sanskrit means Nine and Rathri means night which obviously denotes the fact that this festival is celebrated for 9 whole days. The highlight of this festival is the arrangement of different idols on step arrangement called as "Golu" ( see how it looks here ). Another highlight is the different varieties of Sundal that is made during these days. One different sundal for 9 different days. Sundal is nothing but a simple South Indian salad made with different legumes like White chickpeas, black chickpeas ( generally termed as Kadalai Sundal ), butter beans (termed as "Mochakottai sundal" ), dried peas (termed as Pattani sundal ) and many more.
All the ones that I have mentioned follows the same procedure as this, hence all you have to do is to change the legume keeping the process and the rest of the ingredients same. You have 4 different Sundal recipes already. We will discuss for the remaining 5 days later :) Another place where these Sundals play a very important role than during this festival is on the South Indian beaches. Just take a gander on the coastline of the Madras city and you will see vendors everywhere like ants on the sands, selling these sundals calling out along with the legume it is made of. The smells, the aroma, watching the waves while eating these sundals wrapped in newspaper cones are some unforgettable memories! And before I get lost in reminiscing those, lets go into this simple recipe shall we?
Basic Information
Prep Time: 8 hours to 1 day
Cook Time: Under 15 min
Serves: 2 people
Yield: About 2 cups
Ingredients
- 1 cup white chickpeas, soaked overnight ( for different varieties try black chickpeas,butter beans, dried peas etc)
- 1/2 tsp black mustard seeds
- 1 tsp black gram dal
- 1-2 dried red chillies ( or as per taste)
- 2-3 tbsp freshly grated coconut ( frozen works too)
- salt to taste
Method
1
I usually recommend pressure cooking legumes for more nutrition retention and speed of cooking. Cooking this for about 2 whistles in pressure cooker (about 10 minutes) works great. The need is to have a soft texture yet with the chickpeas retaining its shape.
2
Otherwise you can cook this on stove top like I have done this time (My pressure cooker has gone kaput!) If soaked overnight ( or even longer), the cooking time on the stove top to get that right bite is only about 10-15min. It took me 15 mins on high heat (in my electric stove) to bring that correct texture I wanted. What you got to do, is to drain the soaked chickpeas, place it on a skillet, add 1-1/2 cups of water, bring it to high boil and let cook. In the middle add some salt to the water.You know its done when it is soft yet has a bite to it.
3
Drain the cooking water. You can also use it for stock later.
4
In the same skillet, add little oil - about 1/4 tsp oil should do - add the mustard seeds. Once it starts popping, add the black gram and red chillies. Give it a stir until the lentil starts turning reddish brown.
5
Add the cooked chickpeas. Give it a toss.
6
Add the coconut - cook for another 1-2 minutes and serve warm.
Low fat, protein rich, simple to make and uses very minimal ingredients.
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18 Responses to “Navarathri Sundal Recipes”
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Sundal is veryu healthy but the paper you used to serve is not, that is full of lead and that is poison. Hope you are not eating your sundal from paper.
Hi Chefinyou, I wanted your permission to use one of the pictures from this recipe for a blog article I am writing for Shopo.in about Navratri. I will link back to Chefin You and mention it on the article too. Is that ok? Please let me know as soon as possible. Thanks, Simran
oh sure. Will def. be happy to share with attribution
Yummy yummy ……………….Black sundal smell will be better than this i guess
I love this recipe, so good. I have share some of my fav recipes on here http://www.eatyourveggie.com. Please check out.
Hmmm, this was tasty, I enjoyed it. I found that all the seeds and dal dropped to the bottom though.
Yum Yum and healthy too.I always associate navarathri and sundal together.Love it .Advanced Navarathri wishes.
You can also buy the chickpeas already soaked (in cans), saves a lot of preparation time.
Yes one sure can, as I mentioned as a reply in my third comment.
Yummmmeeee…
Though Im gud on the recipe details..but those colorful pics definitly tickled my taste buds..
Thanks 4 dis post..
Searchin for somemore authentic recipes….
Love chickpeas sundal, lovley presentation, just love it..
Looks Awesome. I’m getting ready to do my 9 days of Sundal too! You have a very nice blog here – keep up the great work!
Can you use canned chickpeas and then put them directly (drained of course) into the oil?
Yes you can of course use canned chickpeas too. Just add them once you get the mustard seeds, black gram and chillies on the skillet.
But to get that authentic beach type / traditional sundal taste, soaking and cooking it ‘al dente’ (if you can even use this term for these!) would be the best way
Yumm..yumm.. Love sundal anytime, anywhere.. Happy Dasara DK.
Happy Dussera dear Pavani
Dhivi,what a coincidence ,I just wrote a post on sundal!
].Looks tempting and definately reminded me of the beach…