Navarathri Sundal:

Dushera is a festival celebrated for 10 days by performing pooja to goddess Durga, Lakshmi and Saraswathi. During these days, we chant mantras to bring the divine and positive energy in and around us. We make the different type of Sundal on these nine days as Neivedhyam to please the goddess.

Here we have the variety of nine type Sundal to celebrate this wonderful Navarathri: 

Some interesting ideas to get rid of boredom to consume sundal on everyday basis. Add flavours like ginger and pepper, Grated carrot and coconut, Curry leaves and Coriander leaves, Green or Red chilli, squeeze few drops of lemon to enhance the flavour. These may highly help in digestion also. Flavour and aroma can be changed according to your preference.

Follow  the recipe accordingly.

Ingredients:

Channa-1 cup

Salt-1/2  tsp

Ginger grated 1/2 tsp

Coconut-1 tbsp

Green or Red chilli-2 nos

Curry leaves-1 twig

For Tempering:

Oil -1 tsp

Mustard seeds – 1 sp

Urad dal1/2 tsp

Method :

Soak black channa for at least 4 to 5 hours.

Pressure cook for 3 whistles.

Season it with the above-given ingredients, Red chilli, add curry leaves and grated ginger saute well.

Add boiled channa and Salt mix well add grated coconut transfer to a bowl.

1.Black channa Sundal   –  6 hours soaked to cook

2.White channa (Kabul) Sundal   – 6 hours soaked to cook

Flavour: Salt, dry red chilli, chopped mango slices few and, grated coconut.

Aroma : Roasted cumin seeds, and curry leaves.

3.Green gram Sundal  –   1 hours soaked to cook

1 hour soaked to cook

Flavour: Salt, green chilli. grated coconut

Aroma: Grated ginger, curry leaves and pepper powder.

4.Chickpea Sundal   –       1 hour soaked to cook

Flavour: Salt, green chilli. grated coconut

Aroma: Grated ginger, curry leaves and pepper powder.

5.Navadhanya Sundal  –  6 hours soaked to cook

Flavour: Salt, green chilli, lemon drops and grated coconut

Aroma: Grated ginger, curry leaves.and pepper powder.

5.Groundnut  Sundal –    6 hours soaked to pressure cook for two whistles.

Flavour: Salt, dry red chilli, chopped mango slices few and grated carrot, grated coconut.

Aroma: Roasted cumin seeds, and curry leaves.

7.Green peas Sundal –     6 hours soaked to cook

Pressure cooked for 4 whistles sprinkle some salt, chilli flakes and sukku podi (dry ginger powder), seasoned to enhance the flavour and aroma.

8.Mixed sprout Sundal  –   Sprouted to cook

        Click for recipe link –    http://wp.me/p1o34t-hN

9.Urad dal Sundal    –    Golden brown roasted to pressure cook and season it.

Add salt, chilli flakes and Hing (asafoetida) for flavour, grated coconut.

Aroma: Dry ginger, cumin seeds roasted, and curry leaves

We can make Horse gram Sundal also in the same way.