Sundal - Navratri Special

Golu and Sundal are synonymous with each other. This year I managed to go all the way and make a different  one each day. Some were made following expert recommendations (meaning mom's) and a few were my own creations. In this post I will try to detail the recipes for these 8 tasty sundals.

I made sundal in three different ways-

Method 1 or M1: With ground masala (D's mom shared this method with me )

Method 2 or M2: With tenga- manga (coconut and raw mango)

Method 3 or M3: With regular seasoning and coconut.

Top Row:         White peas (M2), Kidney beans(M3), Peanuts(M2)

Middle Row:     Chana dal(M3), Lima beans(M1), Moong dal(M3)

Bottom Row:   Black eyed peas(M3), Chick peas(M3)

Inactive prep time - 8-9 hours
Active prep and cooking time - 5-10 mins

Note 1-

            All the pulses except moong dal,  chana dal and peanuts need to be pre-soaked in water for 8-9 hours. If you miss this step, you can also soak them for 4-5 hours in hot water.

           Also I cooked all my pulses except peanuts and chickpeas in microwave, as they might turn mushy sometimes when we pressure cook. By microwaving I had more control and I often checked and saw that they don't turn mushy.

Ingredients-

Pulse of your choice

Oil - 1-2 tsp
Salt as per taste
Turmeric - 1/4 tsp

For Sundal with ground masala(M1):

Mustard seeds - 1/2 tsp

Udat dal - 1/2 tsp

Curry leaves - 4-5

Green chilli - 1, chopped (optional)

Asafoetida - 1/8 tsp

To grind  :

Ginger - 1 inch piece

Chana dal - 1 tbsp

Coriander seeds - 1 tbsp

Red chilli - 2 or as per taste

Coconut - 1 tbsp

For tenga-manga sundal ( coconut and raw mango )(M2):

Mustard seeds - 1/2 tsp

Udat dal - 1/2 tsp
Curry leaves - 4-5
Asafoetida - 1/8 tsp
Raw mango - 1 tbsp, grated

To grind:

Coconut - 1 -2 tbsp, grated

Green chilies - 2 or as per taste

For regular sundal(M3):

Mustard seeds - 1/2 tsp

Udat dal - 1/2 tsp
Curry leaves - 4-5
Red chillies - 2 or as per taste, broken into 2-3 pieces
Asafoetida - 1/8 tsp
Coconut - 1 tbsp, grated

Procedure :

Pressure cook or microwave and cook your pulses with salt and turmeric. Drain and keep aside.
 
For Sundal with ground masala

In a small pan roast ( on medium heat ) all the items under the "to grind" section until golden brown. Cool and grind into a coarse powder and keep aside.

In a medium sized pan heat oil ( on medium heat ). Once hot add in the mustard seeds and wait till they splutter, then add udal dal and asafoetida till udal dat becomes slight golden in color. Add curry leaves and green chillies ( if using ) and give a quick stir. At this stage turn the heat to low and add in the pulses and the ground masala. Mix slowly and properly.

Serve hot.

For tenga mangai sundal ( coconut and raw mango )

In a food processor blend coconut and green chillies to a fine paste and keep aside.

In a medium sized pan heat oil ( on medium heat ). Once hot add in the mustard seeds and wait till they splutter, then add udal dal and asafoetida till udal dat becomes slight golden in color. Add curry leaves  and  give a quick stir. At this stage turn the heat from medium to low and add in the pulses, ground chilli and coconut and mix slowly and properly. Sprinkle the grated raw mango and mix again.

Serve hot.

For regular sundal :

In a medium sized pan heat oil ( on medium heat ). Once hot add in the mustard seeds and wait till they splutter, then add udal dal and asafoetida till udal dat becomes slight golden in color. Add curry leave, red chillies and give a quick stir. At this stage turn the heat from medium to low and add in the pulses and coconut. Mix slowly and mix properly.

Serve hot.
 
Note 2-
             You can also use other pulses like soy beans, pigeon peas , split green gram and even green peas. You can choose from any of the three methods and make your sundal.