DRIED GREEN PEAS MASALA SUNDAL

INGREDIENTS :

• Dried Green peas - 1 cup
• Onion - 2
• Tomato - 2
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and tomato saute till tender. 

4) Add cooked peas, garam masala, chilli powder, turmeric powder and salt. Cook till it gets mixed well and dry.

Serve hot.

VERKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Verkadalai/ Peanuts - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Green chillies - 3

Grated coconut - 1 1/2 tsps.

Sundal podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Pressure cook peanuts for 3 whistles and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add green chillies.

3) Add in the boiled Peanuts to it. 

4) Finally, mix in the Sundal Podi and grated coconut. Remove from the flame after 3 minutes.

Serve hot.

KONDAKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Black Channa Dal/ Kondakadalai - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Red chillies - 3

Grated coconut - 1 1/2 tsps.

Paruppu podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Soak the kadalai overnight, drain the water and boil it for 3 whistles in Pressure cooker and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add in red chillies.

3) Add in the boiled kadalai to it. Add paruppu podi and salt. Mix it well.

4) Finally, mix in the grated coconut and remove from the flame after 3 minutes.

Serve hot.

 

CHICKPEAS MASALA SUNDAL

INGREDIENTS :

• Chickpeas - 1 cup
• Onion - 1
• Tomato - 1 big
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and saute till tender.

3) Add Kasturi methi, turmeric powder, garam masala, chilli powder, ginger-garlic paste and Salt. Saute it well for few minutes.

4) Drain the stock and add cooked peas. Cook till it gets mixed well and dry.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.

GREEN MOONG DAL SUNDAL / PASIPAYAR SUNDAL - NAVARATHIRI SPL

INGREDIENTS :

Green Moong dal -  1 cup
Finely chopped coconut - 1/4 cup
Onion - 1 
Salt to taste
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 3

METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook for 5 whistles or more till well cooked.
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard and urat dal,when it splutters add onion with red chillies and saute well .
4) Then , add grated coconut and saute for 3-4 minutes .Add few curry leaves.

5)Finally , add cooked dal to it with salt .Mix it up well.

 Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.

ULLUNDHU / BLACK URAT DAL SUNDAL

INGREDIENTS :

Ullundhu / Black Urat Dal - 1 cup

Green Chillies - 3

Red Chillies - 5

Roasted Channa dal - 3 tbsps

Hing/Asafoetida - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook with salt for 5 whistles or more till well cooked.
2) Drain the water and keep aside.
3) Heat kadai . Once hot , dry roast red chillies , roasted channa dal and hing one by one. Allow it to cool and finely powder them.
4) Then , add a spoon of powder and finely chopped green chillies with dal and mix it well .Ready to serve ..

Linking it with vegan thursday  event

KONDAKADALI SUNDAL / BLACK CHANNA SUNDAL -- NAVARATHIRI SPECIAL

INGREDIENTS :

Dried Black channa dal -  1 cup
Finely chopped coconut - 1/4 cup
Onion - 1 
Salt to taste
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 3
METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook for 4 whistles .
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard and urat dal,when it splutters add onion with red chillies and saute well .
4) Then , add grated coconut and saute for 3-4 minutes .Add few curry leaves.
5)Finally , add cooked channa to it with salt .Mix it up well.

THENGAI MANGAI PATTANI SUNDAL

INGREDIENTS :

Dried peas -  1 cup
Finely chopped mango - 1/2 cup
Finely chopped coconut - 1/2 cup
Onion - 1 
Salt to taste
Grated carrot - 1/4 cup
Curry leaves
Mustard - 1 tsp
Chilli powder - 1 tsp

METHOD OF PREPARATION :

1) Soak peas overnight and pressure cook for 4 whistles .
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard ,when it splutters add onion and saute well .
4) Then , add chopped mango and coconut and saute for 3-4 minutes .Add few curry leaves.
5)Finally , add peas to it with salt and chilli powder .Mix it up well.

Remove from flame and serve hot with grated carrot.

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

SWEET CORN SUNDAL

INGREDIENTS : 

Sweet corn - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 1 tsp

Paruppu Podi- 2 tbsps

METHOD OF PREPARATION : 

1) Pressure cook corn for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .Then , add onion and saute till tender . Add salt .

3) Followed by coconut,curry leaves and saute till the flavour rules out .

4) Then, add the boiled corn and Paruppu Podi and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

RAJMA SUNDAL

INGREDIENTS : 

Dried Rajma - 2 cups

Salt to taste

Paruppu podi - 2 tbsps

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak rajma overnight and pressure cook peas for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Add the cooked rajma in it . Saute them in a slow flame for 5 minutes . 

4) Then , add paruppu podi . Add salt and mix it well.

5) Finally , add grated coconut and saute till the flavour rules out .

Remove from the flame and serve hot .

DRIED GREEN PEAS SUNDAL

INGREDIENTS : 

Dried green peas - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak peas overnight and pressure cook peas for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard , red chillies and urat dal . When it splutters, add onion and saute till tender . Add salt .

3) Followed by coconut and saute till the flavour rules out .

4) Finally , add the cooked peas , turmeric powder and jeera powder in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

CHANNA DAL SUNDAL

INGREDIENTS : 

Channa dal - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak dal for 1 hour and pressure cook gram for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Followed by coconut and saute till the flavour rules out .

4) Then , add onion and saute till tender . Add salt if needed .

5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

HORSE GRAM SUNDAL

INGREDIENTS : 

Horse gram - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Pressure cook gram for 3 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Followed by coconut and saute till the flavour rules out .

4) Then , add onion and saute till tender . Add salt if needed .

5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

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