One of the best things about South Indian festivals is that many of the recipes prepared for the occasion can be enjoyed throughout the year as well. Most of them are simple and nutritious that can be enjoyed on a regular basis. I could eat festive recipes like Suyyam, Maladoo, Akkaravadisal, Puliodharai, Verkadalai Urundai, Manga Pachadi, Vella Kozhukattai …(and the list goes on for a while more) throughout the year without feeling bored or guilty!
On the same lines are Sundals made during Navarathri Festival. Very simple to make and nutritious to boot. The Tamil word Sundal is akin to a salad. Few ingredients come together with a hint of spices (Indian food and spices go hand in hand) and you have a snack ready! The one I will be talking about today is made using split chickpeas – Indian term being “Bengal Gram” and Tamil word being “Kadalai Paruppu“.
Other Sundals to Try:
1. Kondakadalai Sundal Recipe (Chickpeas Salad)
2. Kara Kondakadalai Sundal Recipe (Spicy Black Chickpeas Salad)
3. Verkadalai Sundal Recipe (Peanuts/Groundnuts Salad)
4. Payaru Sundal Recipe (Sprouted Green Gram Salad)
5. Rajma Sundal Recipe (Kidney Beans Salad)
my kitchen notes
- 1 cup (abt 180 grams) Bengal Gram Dal (Kadalai Paruppu, Split Chickpeas)
- Pinch of Turmeric,
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal (skinned and split Black gram lentils)
- 1-2 Dried Red Chilli
- Few sprigs of Curry leaves, torn
- Pinch of Asafoetida
- Salt to taste
- Optional additions
- 1 Green Chilli, or to taste, see Tips
- 2-4 tbsp grated Coconut, see Tips
- Ground Pepper to taste, see Tips
- Lemon Juice, freshly squeezed, to taste, see Tips
1. Green Chilli: Depending on the level of heat you like, you can increase the amount or simply skip using chillies. For the sake of flavor, I added 1 dried red chilli. We do not prefer heat in our food, hence I prefer this way.
2. Coconut: My mother never included coconut in our meals hence she makes this without it. But for added flavor I add 2 generous tbsp of coconut. I would recommend using fresh coconut, but frozen (and thawed) coconut works well too. If on diet restriction (or on a diabetic diet), simply skip using any.
3. Pepper: Traditionally this is not used in a sundal, but I add freshly ground pepper to any preparation that involves turmeric. Its optional.
4. Lemon: I don’t remember my mother adding lemon juice to this, but I do add a little bit of citrus to my lentil preparations to help our body absorb the iron from the lentils. Its optional.
Related posts:
- Payaru Sundal (Sprouted Green Gram Salad)
- Kara Kondakadalai Sundal (Spicy Black Chickpeas Salad)
- Peanuts Sundal
- Navarathri Sundal Recipes
- Rajma (Kidney Beans) Sundal
- Paruppu Podi (Lentil Powder)
© DK for Chef In You, 2013. |
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Post tags: bengal gram, coconut, curry leaves, turmeric
This can be served warm, at room temperature or cold.