Kadalai Paruppu Sundal / Split Black Chickpeas Salad

Here comes Kadalai Paruppu Sundal as Prasadam / Nivedyam for Navratri Recipes. 

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Kadalai Paruppu / Chana Dal / Split Black Chickpeas - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
• Coconut Scraped - 2 tbsp
• Turmeric  - 1/2 tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Red Chili/ Green Chili - 2 nos.
• Curry Leaves Few
• Ginger Paste - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.


Method:

Step 01) Wash the chana dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. Or you can cook in pressure cooker or heavy bottom pan

 

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add green chili followed by curry leaves.

 

Step 03) Add chana dal, turmeric (you can add turmeric while cooking the chana dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice

Serving: Serve as Prasadam. 

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Moong Dal / Pasi Paruppu Sundal

As Navratri Festival is approaching thought to share some Sundal recipes as Prasadam/Niveydam.

“Prasadam” means an edible food that is first offered to a God/deity and then distributed in his/her name to followers/others as good sign.

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Pasi Paruppu / Moong Dal / Yellow Split Peas- 1/2 cup
• Coconut scraped - 2 tbsp
• Turmeric / Haldi - 1/2 tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Red Chili/ Green Chili - 2 nos.
• Curry Leaves Few
• Ginger Paste- 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Cooking Time Required: 10 mins.

Method:

Step 01) Cook the moong dal in pressure cooker for 1 whistle or in heavy bottom pan, always keep eye on them and stir in between else it will get burnt. Moong dal should not be over cooked nor hard to chew. To simplify the process i followed the microwave method. i.e. Wash the moong dal and soak it in 2 cups of water for 1  hr then in a safe microwave bowl cook them for 6 mins. You can choose any suitable option to you.

 

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add red chili followed by curry leaves

Step 03) Add moong dal, turmeric ( you can add turmeric while cooking the moong dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice

 

Here is the video version of Recipe:

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Kollu Sundal / Horse Gram Salad

Ganesh Chaturthi | Vinayakar Chaturthi 7th day Prasadam as Kollu Sundal. Sundal varieties are also offered as Prasadam/nivedyam for Navratri Festival Recipes.

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

First day ->  Fried Modak 
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day is - Kollu Sundal

Ingredients:

• Horse Gram / Kollu / kulathī - 1 Cup
• Turmeric Powder - 1/4 tsp 
• Salt to Taste

For Gravy:

• Green Chilies - 3 to 4 nos.
• Coconut grated - 1 tbsp

For Seasoning:

• 1 tsp Rai/Mustard Seeds
• 2 tsp Urad Dal / White Lentils (grown in Indian subcontinent- Available in Indian Store)
• A pinch of asafoetida
• Curry Leaves - Few
• Oil

Time Required: 15 mins


Method:

1) Soak Horse gram/Kollu overnight.
2) Pressure cook the soaked kollu with 1/2 of cup of water for 2 whistles.
3) Blend the grated coconut and green chilies and keep it aside.
4) Heat oil, add mustard seeds, white lentils allow them to splutter. Add hing/ asafoetida & curry leaves and saute for 1 min.
5) Add boiled kollu, salt, turmeric and  mix well and saute for 3 minutes.
6) Add blended coconut and green chili mixture and mix well.
7) Adjust the salt if any.
8) Serve with Curd Rice, rasam rice or even you can enjoy as snack dish.


Variation: You can add grated carrot, chaat masala (mixture of many Indian spices - available in Indian store) to bring completely another taste to the dish.


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Konda Kadalai Sundal/ Chickpeas Sundal

This  chana/ Chickpeas / Konda Kadalai Sundal is one of the  simple and tasty sabzi. Perfect for curd rice. Sundal varieties are also offered for Prasadam /nivedyam for Navratri Festival Recipes.

Ingredients:

• 1 Cup Chana/Black Chickpeas

• 3 to 4 Green Chilies

• 1 tbsp Coconut grated

• 1/4 tsp Haldi/Turmeric Powder

• 1 tsp Mustard Seeds

• 2 tsp Urad Dal / White Lentils

• Oil

• A pinch of asafoetida/Hing

• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Soak chana overnight.

Step 02) Pressure cook the soaked chana with 1/2 of cup of water for 2 whistles.

Step 03) Blend the grated coconut and green chilies and keep it aside.

Step 04) Heat oil, add seeds allow to splutter. 

Step 05) Add boiled chana, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.

Step 06) Add blended coconut and green chili mixture and mix well. Adjust the salt if any.

Serving: It goes very well with Curd Rice 

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