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Prasadam / Nivedyam for Navratri Recipes - Mixed Pulses Sundal / Mixed Pulses Stir Fry Sabji. “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:
- Mixed Pulses - 1/2 cup
- Coconut scraped - 2 tbsp
- Turmeric / Haldi - 1/4 tsp
- Red Chili Powder - 1tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- 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 mixed pulses and soak it in 2 cups of water for 2 to 3 hrs then in a safe microwave bowl cook them for 8 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 ginger paste, green chilies and saute for a minute
Step 03) In the seasoning oil add salt, turmeric powder and red chili powder (as a flavoring agent you can add little chaat masala also) and saute it for 1 minute this gives nice color to the sundal. Then add cooked mixed pulses and mix well
Step 04) Garnish with coconut scraped, coriander leaves and lemon juice
Serving: Serve hot or with Curd rice as side dish sabji
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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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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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This is one more simple and flavorful very tasty sabzi and perfect for Curd Rice & Rasam Rice. In language of Hindi all dry side dishes are called as Sabzi and in language of Tamil called as "Poriyal"
Ingredients:
- 1 Cup Chopped Fresh string /green Beans
- 3 to 4 Green Chillies
- 1 tbsp Coconut grated
- 1/4 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal / Split White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida/Hing
- Salt to taste
- Oil
Time Required: 15 mins.
Method:
Step 01) Wash and chop the fresh green beans into small pieces
Step 02) Pressure cook the beans with 1/2 of cup of water for 1 whistles.
Step 03) Blend the grated coconut and green chilies and keep it aside.
Step 04) Heat oil in a pan, add seasoning seeds allow them to splutter.
Step 05) Add boiled beans, salt, turmeric and hing/ asafoetida mix well and saute for 2 minutes
.
Step 06) Add the above blended mixture and mix well.
Step 07) Adjust the salt if any.
Serving: Serve with Curd Rice or Rasam rice or even with steamed plain rice.
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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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