NAVADHANYA SUNDAL
Today for the Navarathri festival I made Navadhanya Sundal task of making this for prasadam. As sundal is an essential offering during this festival down South, I took the task of making this. It turned out to be highly tasty and all at home enjoyed to the core. Coming to the name Navadhaya, this implies nine legumes which is so easily available in our homes. Come to think of it, our ancestors were totally aware of the health benefits and for each occasion made a different recipe as an offering during festivities which was not only tasty but also healthy. The legumes I have used are white channa, black channa, soya bean, white peas, green peas, black urad dal, red cow gram, white cow gram and horse gram. You can use any legume of your choice, but be sure to soak them in advance.
I always like my sundal to be spicy and as you can I have roasted and ground the spices to perfection and added towards the end. Also since we already cook the legumes, oil consumption is very less. More over as I am using my Nirlep Selec + fry pan, the cooking is easier and this uses less oil to cook. It is always fun in Navarathri to invite friends and relatives to our houses as we arrange the dolls in steps the pictures of which I will be sharing soon. As it turned out, many of my friends visited our house for the traditional tamboolam where gifts along with betel leaves, fruits and flowers are given along with turmeric and kum kum. So how do you celebrate your festival? Do let me know and try out this fabulous recipe..
| Prep Time | 8 hours |
| Cook Time | 30 min |
| Servings |
persons
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- 1 tbsp Black Channa
- 1 tbWhite Channasp White Channa
- 1 tbsp soya bean
- 1 tbsp White Peas
- 1 tbsp Green Peas
- 1 tbsp Black Urad Dal
- 1 tbsp Red Cow Gram
- 1 tbsp White Cow Gra
- 1 tbsp Horse Gram
- 2 tbsp Grated Coconut
- To Taste salt
- 1 tsp Coriander Seeds
- 1 tsp Channa dal
- 1 tsp urad dal
- 1/2 tsp Caraway Seeds
- 1/2 tsp black pepper
- 3 number red chillies
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1 tsp coconut oil
- 1 sprig curry leaves
- 1/2 tsp asafoetida
Ingredients
TO ROAST AND GRIND
TO TEMPER
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- Soak all the legumes in water overnight.
- Pressure cook till soft by adding required water and salt.
- In a pan add the ingredients in the "to roast and grind table and roast till golden brown.
- Once cooled at this to a blender.
- Powder coarsely.
- In a pan add oil followed by mustard, asafoetida and curry leaves.
- Add the cooked legumes now.
- Add the ground powder now.
- Add grated coconut now.
- Mix well.
- Offer it to GOD and serve it to family and friends.
You can roast the coconut and add to the sundal.
In place of green chillies you can add red chillies.
Don't make the legumes too mushy.
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