Dusshera is here and that means that Navratri is coming to an end. Literally translated, “navratri” means nine nights, so for 9 nights and 10 days, Hindus around the world worship nine different forms of Shakthi. The 10th and final day is popularly known as Dusshera, which is a very important festival in India. But what this article is about is what is prepared and served during the nine days. Different varieties of sundal is prepared and offered to Goddess Durga, Lakshmi and Saraswati. These sundals can be made with anything ranging from sweet puttu, rice varieties or payasam varieties on each day of navratri. Not only is this offered to the goddesses, but also served to guests who come to visit.
While navratri is now over and Dusshera is here, you can still make sundals at home and serve it to people who come to visit. Remember to soak whatever you’re using overnight so that it’s soft and ready to be cooked when you get down to it.
Black Chickpeas Sundal
Cook the chickpeas and then in a pan, dry fry red chilli, channa dal, urid dal and coriander seeds till it turns a golden colour. Let them cool and then grind into a fine powder. In your pan, get the oil hot with mustard seeds, curry leaves and then add the chole and ground powder. Then finally add the grated coconut and mix it all up really well and you’re ready to serve.
This is simpler. In oil in a pan, add the mustard seeds, hing, red chili, curry leaves and once nicely fried, add the cooked chickpeas and toss properly. Toss in some sundal powder and mix before you add the grated coconut and take it off the fire.
Mixed Dal Sweet Sundal
Sundals come in all flavours and shapes and sizes, so let’s make a sweet one as well. Pick your dals, and dry fry them in a pan, then clean it in water and cook it in a pressure cooker. In a heated pan, mix grated jaggery with water till it dissolves, then add the cooked dal into this and mix till it doesn’t stick to the pan. Add in the ghee, cardamom powder and grated coconut and once mixed well, serve.
Pressure cook the peanuts with salt once its soaked nicely. Then in a pan heat oil and add mustard seeds and curry leaves, then add a broken chilli when the seeds sputter. Then finally add the peanut and mix it all together. And to end, add the sundal powder and some grated coconut and you’re done.
Moong Dal Sundal
In a pan, heat up the dal with some water till nicely soaked and cooked with salt. Then drain and keep aside. Heat the oil, add mustard seeds and curry leaves. Once nicely cooked, add in the moong dal and mix it nicely, then add the grated coconut and mix it before serving.