BASUNDI

     Basundi is a popular Indian Sweet especially from the Western Indian states of Gujarat and Maharashtra. Gujaratis are known for their Sweet Tooth and consider their desserts very seriously, which has paved the way for some of the most delectable Indian Desserts from this state. Basundi is a tasty & creamy dessert basically prepared with Milk - reduced, sweetened and flavoured. Traditionally Basundi is served in small earthen pots called 'Kulhar'.  Basundi is usually served along with Puri or serve it as a dessert. Basundi is one of the best way to end a scrumptious meal. 
    Basundi is prepared by boiling the Milk on a low flame stirring it at intervals until the milk is reduced & thickened. The Malai which forms at the top is skimmed and added into the Basundi. In North India, a similar Sweet dish called Rabri/Rabdi is also prevalent.  A call for any special occasion or during festivals like Diwali, Raksha Bandhan, Gudi Padwa, Navratri traditional desserts like Basundi, Rabri, Kheers etc., comes into limelight.  It is also one dessert which can be had during Vrat/fasting.
     Basundi is slightly time consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Nutmeg & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Basundi with an additional note of aroma from the ingredients. Even quick-cook methods with ingredients like Heavy Cream or Condensed Milk or Milk Powder can be added along with Milk to speed up the thickening process of Basundi. 


For more INDIAN SWEETS, Click here...


Cuisine - Gujarati, Maharashtrian (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

   

HOW TO MAKE BASUNDI

BASUNDI

INGREDIENTS:

For Basundi:

Milk - 4 Cups
Condensed Milk - 11/2 Cups
Cardamom -5-6 Pods
Saffron - few Strands
Nutmeg Powder - a Pinch

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

BASUNDI

NOTES:

• Cook Basundi on a low flame stirring it at intervals, preferably in a heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms & Nutmeg with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Basundi to suit your preference.
• Basundi tends to get thicker when chilled.
• Garnish Basundi with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.
• Traditionally Basundi is served with Puri. If it is served along with Puri, then make sure that the Basundi is warm.

Sprouted Green Gram Sundal - A Healthy Festive Snack

"Sprouted Green Gram Sundal: A Nutritious Festive Delight"

Sprouted Green Gram Sundal

    Navratri is a time for festivities, fasting, and wholesome food! This Sprouted Green Gram Sundal is not just a delightful snack; it’s packed with nutrition. Sprouted green grams are considered a superfood, brimming with protein and essential minerals. They also possess a cooling nature, making them perfect for the Indian climate during festive seasons.

Unlock the Nutritional Power of Beans, Lentils, and Pulses!

    Beans, lentils, and pulses are not just ordinary ingredients; they are nutritional powerhouses brimming with protein and dietary fibre. When you sprout these legumes, their chemical composition transforms, significantly boosting their vitamin content. This process also helps neutralise acids that can hinder nutrient absorption, making sprouted beans and grams even more beneficial for your health.

    Not only are these sprouted legumes easier to digest, thanks to the natural breakdown of amino acid protein bonds during sprouting, but they also serve as a versatile base for various dishes. Whether enjoyed raw in salads or cooked in hearty meals, sprouts are living foods that provide essential nutrients for your body.

Quick and Easy Preparation

    The beauty of this recipe lies in its simplicity. Sprouted green grams require minimal cooking time. If you prefer a raw option, just add the tempering to the sprouts, give it a quick stir, and it’s ready to serve! Alternatively, for a classic sundal, you can cook the sprouts briefly and then add the tempering.

Curious about how to make fresh and nutritious sprouts at home? Discover the Secrets to Sprouting Green Gram here!

   

Health Benefits of Sprouted Green Grams

    During Navratri and specifically in the Tamil month of Purattasi, many Hindus adhere to a strict vegetarian or Saatvic diet. The tradition of fasting and eating Saatvic food during Navratri prepares our bodies for the upcoming winter in India, boosting energy, enhancing immunity, and cleansing the digestive system.  Sprouted beans like green grams offer an array of health benefits:

• Rich in Proteins and Fibres: Sprouts provide a complete protein profile, making them ideal for vegetarians.
• Easier to Digest: The sprouting process breaks down amino acid protein bonds, making them easier on the stomach.
• Nutrient-Rich: Sprouted beans contain increased vitamin content and help neutralise acids that inhibit nutrient absorption.

 

Recipe Details – Sprouted Green Gram Sundal

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Cooking Time: 15–20 Minutes

Food as Medicine: Discover the amazing Health Benefits of Moong Dhal! Click here to read more!.

 

 

Fresh Sprouts of Green Gram

Ingredients for Green Gram Sundal

For Sprouted Green Gram/Pasi Payar Sundal:

• 1/2 Cup of Sprouted Green Gram/Pasi Payar
• A pinch of Turmeric (Optional)
• Salt to Taste
• 1/2 Teaspoon of Ghee (Optional)
• 1 1/2 Cups of Water

For Tempering & Seasoning:

• 2 Teaspoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Dry Red Chilli
• 2 Green Chillies
• A sprig of Curry Leaves
• A pinch of Asafoetida
• 3 Tablespoons of Grated Coconut

Method - How to Make Sprouted Green Gram Sundal

Cooking Sprouted Green Gram

In a Saucepan:

• Rinse the sprouted green grams once or twice.
• In a saucepan, add 1/2 Cup of Water, turmeric, ghee, and salt.
• Cover and cook on medium flame for about 5 minutes, stirring occasionally.
• Cook until the grams are soft yet separate, not mushy.
• Drain any excess water for later use in dhal or rasam.

In a Steamer:

• Rinse the sprouted green grams as before.
• Add water to the idli vessel or steamer and bring it to a boil on medium-high flame.
• Mix the sprouted green grams with turmeric, ghee, and salt, then steam for 5 minutes until soft but not mushy.

Satisfy your cravings! Find more delicious Green Gram and Moong Dhal recipes here!

Preparing the Sprouted Green Gram Sundal

HOW TO MAKE SPROUTS - GREEN GRAM

     Green Gram/Moong Beans is an excellent source of Protein and Fibre when it is sprouted the nutrients get enhanced and the Bean becomes easily digestible. Sprouted Green Gram/Moong Bean is a rich source of Vitamins, Protein, and Minerals.  It is also rich in digestive enzymes & antioxidants which have a positive impact on metabolic activities. It is one of the most preferred food when it comes to a low-calorie diet, which is highly recommended for weight loss.
      Sprouting is nothing but germinating the Seed, Beans, Legumes and even some whole Cereals like Ragi, Wheat, etc., These sprouts can be consumed, either raw or cooked.  It can easily be added into a salad or sandwich or into a simple stir-fry.  If you are consuming the Sprouted Green Grams Raw, it should be prepared in a clean and hygienic way.  Otherwise, it would be contaminated and can cause food poisoning.
    So the best way is to make Sprouted Green Grams is at home. It is absolutely not much much of a job, what you need to do is just soak the Grams and then keeping it in dark & warm place until the Gram sprouts. Points to remember while Sprouting the Beans are use clean water to soak the Grams, and keep it in a clean container or tie it up in clean cloth until it sprouts.  Discard any excess water which stagnates at the bottom of the container.  If you feel the Grams a bit dry, then sprinkle some water. It takes just some time and effort for sprouting Beans at home. But it is sure to prove the effort.
     Since my childhood days, I have seen my Mom make sprouted beans at home.  She prepares at least one Bean/Lentil dish at home and if it calls for beans like Green Gram, Red Bean, Black/White Chick Peas, I have seen her sprouting all these beans before cooking them into stir-fries/Sundal/Poriyals.  She Sprouts the Beans keeping it tied in a cloth after soaking. I usually sprout the Beans in two ways, one method is soaking and then tying the beans in a cloth.  Another method is just leaving the soaked beans in a Bowl/Thermos boxes. Thermos Boxes provide the required warmth and also speeds up the germinating process.


To Read about the HEALTH BENEFITS OF GREEN GRAM/MOONG DHAL, Click here...


Recipe Type - Sprouts
Difficulty - Easy
Author - SM


Preparation Time - 5-10 Minutes
Soaking Time - 6-8 Hours/ Overnight
Germination Time - 1-2 Days


For more Recipes with SPROUTED GREEN GRAMS, Click here...

HOW TO SPROUT GREEN GRAM

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

• Choose good quality beans for the purpose.
• Old & seasoned Green Grams do not sprout well.
• Rinse the Green Gram 2-3 times or until water runs clear.
• Rinsing the beans also helps to get rid of any contamination.
• Soak the Green Grams in clean tepid water.
• Use boiled & then cooled water or filtered water to soak the Green Grams.
• Soak the Green Grams for about 7-8 hours/overnight.
• Once soaked, drain the water used for soaking the Green Gram.
• Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
• Now the Green Grams are ready to be sprouted.

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

• Use a clean cloth for the purpose.
• Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
• Now collect the drained Green Grams into the cloth.
• Tie it up with a knot.
• Place the knotted Cloth in a Container.
• The container should be such that water does not stagnate at the bottom.
• Place a stand at the bottom and then place the tied cloth over it.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The cloth should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

• Now collect the drained Green Grams into the container.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The Grams shouldn't dry up and should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & are of the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE SPROUTED GRAMS

If you are buying ready-made Sprouted Green Grams from Grocery Store, keep these points in mind.

• Choose fresh, plump and crunchy sprouts
• The Sprouts shouldn't be slimy with any bad odour.
• Do not buy if the sprouts have wilted.
• Buy Sprouts which are stored in a refrigerated condition.
• If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour.  Such sprouts may taste bitter.

CULINARY USES OF BEAN SPROUTS.

• Fresh Sprouted Green Grams can be eaten raw.
• They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
• Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
• Add it along with fresh Vegetables and convert it into refreshing Salads.
• A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
• Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
• A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
• It can be used to cook Stir-fries like Taugeh Goreng, Soups and it is also used as garnishes.
• Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
• Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,

HOW TO STORE SPROUTED GREEN GRAMS:

• Use it within 2-3 Days.
• Keep sprouted Green Grams refrigerated.
• Rinse it before using.

________________________________________________________________________________

Important: Food Safety

• If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
• Sprouts are common source of Bacterial contamination.
• Rinse it well before using it.

BADAM KHEER - ALMOND PAYASAM

     Badam Kheer/Almond Payasam is a wonderful Kheer/Payasam prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms, Kewra Essence, Saffron, and finally served garnished with slivered Nuts & dried Rose Petals.  Badam Kheer is a traditional North Indian Kheer from AWADHI CUISINE - Once a rich dessert served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
     Indian dishes are prepared and served specifically to soothe your body according to the prevailing climatic conditions. Almonds/Badam with its skin has a heating effect on our body.  Soaking the Almonds in Cold Water/ Hot Water enhances specific properties which makes it suitable to be served for a particular Season. Soaking it in cold water and blanching it brings out the cooling properties, increases digestibility and its nutritional values.  Blanching Almonds in hot water brings out its warming properties.  Also, it is one of the easiest methods to blanch Almonds/Badam i.e. in hot water( for about 20-30 minutes). You can follow this method if you are in short of time. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Kheer during summer.
     Badam Kheer/Almond Payasam as such looks and tastes similar to Badam Milk/Badam Doodh, but what makes the difference is the consistency & texture.  Badam Kheer is creamier & thicker compared to Badam Milk. Badam Kheer is a simple dessert, which can be easily incorporated.  But the taste, flavour and richness of Badam Kheer make it an utter treat.  Simply serve it as a Dessert after a wonderful meal. Badam Kheer can also be served as a Naivedhyam during festive seasons.


For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...


Cuisine - Awadhi Cuisine (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Soaking Time - 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time - 8-10 Hours in Cold Water  ( to release Cooling Properties)
Preparation Time - 20 - 30 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Kheer/Almond Payasam:

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)
Kewra Essence  - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Soaking, Blanching and Peeling :

• For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
• For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
• Once soaked, drain the water and peel the Almonds.
• Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

• Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
• Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
• Can add some milk while grinding the Almonds/Badam.
• Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
• Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
• Drizzle the Kewra Essence and give a quick stir.
• Care should be taken that the mix does not scorch at the bottom. 
• Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

• Soak Almonds accordingly(in cold water/hot water).
• Grinding Cardamoms with Sugar yields a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Badam Kheer/Almond Payasam to your preference.
• Adding Kewra Essence is purely optional.
• Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
• Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.

KOSAMBARI

     Kosambari or Koshambari is an authentic South Indian Salad prepared with Grams & Vegetables and then tempered with mild spices.  The Beans/Lentils/Pulses generally used in a Kosambari are Bengal Gram Dhal/Yellow Moong Dhal/Green Gram.  Even sprouted Green Grams can be used to prepare Kosambari. The uniqueness of this dish is the addition of fresh vegetables like Cucumber, Carrot/Beetroot, grated Coconut and mild seasonings. A mild note of tanginess from Lemon makes Kosambari a tasty & flavourful add on.   In some regions, this Salad is called as Kosumalli.  Maybe the word 'Kosambari' is adapted from Marathi, where Salads are called as 'Koshimbir'.
     Kosambari is one dish served during Rama Navami along with Panagam and Neer Mor(Spiced Buttermilk), which falls during Summer.  Kosambari is prepared during special occasions and festivals in South India. This is an absolutely light, refreshing and nutritious Salad which can be eaten as an Evening Snack or served as one dish in a full course lunch meal.
     Kosambari is basically a Salad with a typical South Indian touch. A quick fix and easy to make salad recipe which can be incorporated within no time.  What you need is a bit of soaking time depending upon the Lentil used in the recipe. If you are preparing Kosambari with sprouted Green Gram then you have to pre-plan it earlier.  Sprouting Green Grams might take at least 2-3 days depending on the weather conditions.
      I usually use Yellow Moong Dhal/Sprouted Green Gram while making Kosambari and I love to add Cucumber and Carrots in it.  Some recipes call for adding Beetroots too.  Usually, these vegetables are grated and then added along with Soaked Moong Dhal tempered with mild spices.  But I feel that grating the vegetables tend to ooze out water in this Salad Recipe.  So the best way to retain the crunchy texture of the Salad is by finely chopping the Vegetables and adding it to the Dhals just before serving.

For more NAIVEDHYAMS & PRASADHAMS, Click here...


Cuisine - Karnataka, South India
Recipe Type - Salad
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 5-10 Minutes.
Soaking Time - 1 Hour.
Cooking Time - 5 Minutes.

HOW TO MAKE KOSAMBARI/KOSHAMBARI

KOSAMBARI

INGREDIENTS :

For Kosambari:

Yellow Moong Dhal - 1/2 Cup
Cucumber - 1/4 Cup
Carrot - 1/4 Cup
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Coriander Leaves - few
Lemon Juice - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Tempering:

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Asafoetida - a Pinch
Curry Leaves - a Sprig

METHOD:

• Clean, Wash & Soak Yellow Moong Dhal in ample of water for about 1 Hour.
• Alternatively, you can soak the Dhal in hot water for about 20-30 Minutes.
• Once soaked, drain and discard the water.
• Clean, Peel and finely chop the Carrots and keep it aside.
• Clean and finely chop the Cucumber, Green Chillies, Coriander Leaves and keep it aside.
• Meanwhile, heat Oil in a Pan, splutter Mustard Seeds & Curry Leaves on a very low flame.
• Immediately add Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the tempering over to the soaked Yellow Moong Dhal.
• Top it up with finely chopped Carrots & Cucumber.
• Add freshly grated Coconut along with finely chopped Green Chillies & Coriander Leaves.
• Add a dash of Salt and a Pinch of Sugar to the Kosambari.
• Squeeze and drizzle the Lemon Juice.
• Gently mix all the ingredients.
• Serve Kosambari as a Naivedhyam or as an Evening Snack or just add it on as one dish in a Lunch Menu.

NOTES :

• Soak the Yellow Moong Dhal well before adding it into the Kosambari.
• Use clean(boiled & cooled/filtered) water while soaking the Dhal.
• Once soaked the Dhal should be soft.
• Can substitute Yellow Moong Dhal with Bengal Gram Dhal/Chana or Sprouted Green Gram Dhal.
• Adjust the soaking time accordingly.
• For 'HOW TO COOK BEANS, LENTILS & PULSES', Click here...
• Soaking and sprouting certain Beans/Lentils enables easy digestion and also it can be eaten raw.
• I have added finely chopped Cucumber & Carrots in this recipe.
• Can prepare the same dish with just one Vegetable.  Some even add Beetroots, Pomegranate Seeds etc., in Kosambari.
• I have finely chopped the Vegetables. This helps to yield a crunchy texture to the Salad.
• In my experience, Kosambari prepared with grated vegetables tended to ooze out excess water making the Salad Soggy & Watery.
• Adjust the amount of Lemon Juice to suit your taste preference.
• Adding Sugar is purely optional, but it helps to balance the overall taste of the dish.

Delicious Kadali Paruppu Sundal with Sundal Podi

"Authentic Kadalai Paruppu Sundal Recipe with Sundal Podi – A Perfect Navratri Offering"

What is Sundal?

    Sundal is a quintessential South Indian delicacy, especially popular during festive seasons like Navaratri, Durga Puja, Ganesh Chathurthi, and Krishna Jayanthi.  It serves as quick Prasadham Recipe.

    Sundal is a traditional recipe that’s incredibly simple to prepare. This dish features cooked dry beans and lentils, seasoned with a delicate tempering of mustard seeds, urad dhal, curry leaves, dry red chillies, grated coconut, and a pinch of asafoetida. It's a flavourful treat that can be enjoyed as a side dish during lunch, a healthy evening snack, or served as Naivedhyam (offering) during festive occasions. The gentle tempering of spices and the aromatic Sundal Podi make this recipe a must-try.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days.

The Magic of Sundal Podi

    Sundal Podi, a special spice mix, enhances the flavour of your Sundal. This blend simplifies the cooking process, especially when preparing meals for larger gatherings, like during Golu displays or pujas. With the right spices, you can whip up delicious Sundal quickly, allowing you to enjoy the festivities without spending all your time in the kitchen.

The Perfect Sundal Recipe

    This version of Sundal is made with Bengal Gram Dhal, also known as Kadalai Paruppu or Chana Dhal. To prepare it, I typically soak the Kadalai Paruppu/Chana Dhal for 20-30 minutes. After draining the soaking water, I cook the dhal in a pressure cooker until it becomes soft but not mushy. The cooked dhal is then tempered with mild spices and tossed with Sundal Podi and freshly grated coconut.

 

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 25–30 Minutes.

Check out a full list of Navratri Recipes and for more ideas on Naivedhyam/Prasadham Recipes you can prepare for the festive season.

Step-by-Step Guide on How to make Perfect Kadali Paruppu/Chana Dhal Sundal with Sundal Podi

Delicious Kadali Paruppu Sundal with Sundal Podi

Ingredients

To Soak & Cook

• 1/2 cup of Bengal Gram Dhal/Kadalai Paruppu
• 1 1/2 cups of water

For Tempering

• 2 tablespoons of Oil
• 1 teaspoon of Mustard Seeds
• 2 Dry Red Chillies
• 2 sprigs of Curry Leaves
• A pinch of Asafoetida
• 2–3 teaspoons of Sundal Podi
• 2–3 tablespoons of Grated Coconut

Method:

Soak and Cook Kadalai Paruppu

• Clean, wash, and soak the Kadalai Paruppu for about 20–30 minutes.
• Drain the soaking water and add 1 1/2 cups of water to the dhal.
• Pressure cook on high flame for 2 whistles, then reduce the flame and cook for another whistle. Adjust cooking time as needed.
• Once cooked, drain any excess water from the Bengal Gram Dhal using a colander.

Tempering Kadalai Paruppu Sundal

• Heat oil in a pan.
• Add mustard seeds, dry red chillies, and curry leaves, and let them splutter.
• Stir in the Sundal Podi and a pinch of asafoetida. Mix well.
• Add the grated coconut and sauté for a minute.
• Incorporate the cooked Kadalai Paruppu along with a dash of salt.
• Cook on low flame for a few minutes until all ingredients are well combined.

Serving Suggestions:

• Serve hot or at room temperature as a side dish, evening snack, or as Naivedhyam.

Check out for a detailed step-by-step guide on How to cook Bens, Lentils & Pulses, here...

Close-up of Delicious Kadali Paruppu Sundal with Sundal Podi

Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal

• Soaking the Dhal: Soaking the dhal significantly reduces cooking time and ensures perfectly moist Chana Dhal.
• Experiment with Beans: Although this recipe features Bengal Gram Dhal, feel free to explore other legumes & beans such as White Chickpea Sundal or Black Chickpeas, Moong Bean, Green Gram, Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans (rajma), and Kollu (horse gram). The fundamental recipe remains the same, though soaking and cooking times may vary for each type. 
• Cooking Method: While I typically cook the Bengal Gram Dhal in a pressure cooker, you can also prepare it in a saucepan if you prefer a different method.
• No Salt Needed: Remember not to add salt while cooking the Kadalai Paruppu/Bengal Gram Dhal to maintain its natural flavour.
• Versatile Variation: Raw Sundal: And a raw variation of Koshambari, made with soaked Moong dhal, Cucumber etc., is also a popular variation when it comes to Sundal.
  
• *Pro Tip: Simplify with No Sundal Podi: If you prefer a simpler version, you can skip the Sundal Podi and still enjoy a tasty Sundal.

Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal

    Kadalai Paruppu Sundal is not only a delicious, protein-packed dish but also a versatile addition to your festive table, whether for Navaratri, Durga Puja, or any celebration. The easy preparation, combined with the rich flavour of Sundal Podi, makes this recipe a must-try for those looking for a healthy snack or side dish. Its cultural significance as Naivedhyam and Prasadam during pujas adds to the charm of this beloved South Indian delicacy.

    With its adaptability to various types of lentils and pulses, you can explore endless Sundal variations, making it the perfect dish to impress guests and loved ones. Whether you're a seasoned cook or trying Sundal for the first time, this recipe will become a go-to for your festive and everyday meals.

Explore Festive Recipes like Lemon Rice, Coconut Rice, Tamarind Rice, Pongal, Kesari for a complete Navratri Meal! For more Healthy South Indian Snacks like Vadai, Kunukku suitable for Naivedhyam, click here.

    So, what are you waiting for? Try out this Kadalai Paruppu Sundal recipe and bring the festive flavours into your home today!

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Categories: Festive Recipes, Navratri Recipes, Prasadham
Keywords: Kadalai Paruppu Sundal, Sundal Recipe, Navratri Recipes, South Indian Snack, Sundal Podi

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Sundal Podi: The Essential Spice Powder

"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"

    Navratri is all about devotion, vibrant Golu displays, and of course, delicious prasadhams! One of the most beloved offerings during Navratri is the variety of Sundals made each day. Preparing Sundal for a large crowd during pujas or for Golu visitors can be a daunting task. That’s where Sundal Podi comes in! This versatile spice mix is a time-saver in the kitchen, making it easy to whip up flavourful Sundals in minutes.

    Whether you're offering Sundal as prasadam or simply indulging in the festive spirit, this Sundal Podi is a game-changer! Made with a blend of dry-roasted spices, it brings an instant burst of flavour to any Sundal.

Why Sundal Podi is a Must-Have for Navratri

    During the 9 days of Navratri, preparing different Sundals daily can feel overwhelming. With Sundal Podi, you can cut down on prep time and focus on enjoying the festivities. From Chickpea Sundal to Green Gram Sundal, this spice powder will add a flavour boost that elevates your offerings. Plus, it's not just limited to Sundal—this versatile spice mix can be used for South Indian vegetable stir-fries or Poriyals as well!

 

Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!

Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 1/2 Cup(Approximately)
Author - SM

Preparation Time - 5–10 Minutes
Cooking & Grinding - 15-20 Minutes

For a wide range of Homemade Spice Powders, check the link...

Step-by-step guide to make Sundal Podi - The Essential Spice Powder for Perfect Sundal Recipes

Close-Up of Sundal Podi - Essential for a tasty & flavourful Sundal

Ingredients 

For Sundal Podi

• 2 tablespoons of Bengal Gram Dhal
• 2 tablespoons of Black Gram Dhal/Urad Dhal
• 4-5 Dry Red Chillies
• 1/4 cup of Coriander Seeds
• 1/4 teaspoon of Turmeric Powder
• Salt to taste

Optional Ingredients 

• 1/4 teaspoon of Cumin 
• 1/4 teaspoon of Peppercorns

 

Method to Prepare Sundal Podi

• Dry Roast Spices: Start by dry-roasting the Dry Red Chillies on low heat until they puff up and release their aroma. Then, add the coriander seeds and roast until they turn fragrant.
• Roast Dhals: Add the Bengal Gram Dhal and Black Gram Dhal, roasting them until golden brown.
• Cool and Grind: Once everything is roasted, switch off the heat, add turmeric powder, and let the spices cool. Grind the mixture into a fine powder using a mixer or coffee grinder. Don’t forget to add salt while grinding!

Delicious Kadali Paruppu Sundal with Sundal Podi

Storage and Usage Tips

• Store the Sundal Podi in an airtight container in a cool, dry place.
• Always use a dry spoon to scoop out the powder to avoid clumping.
• Make a small batch for the best flavour—freshly ground spices will elevate your Sundals.

*Pro Tip: Sundal Podi can also be used in vegetable stir-fries like Beans Poriyal. Just sprinkle some over cooked veggies to transform a simple dish into something special!

Additional Notes & Tips for Preparing Sundal Podi

Roasting Tips:

• Roast on a Low Flame: Always roast the ingredients on low heat to ensure even cooking and to prevent burning, which would spoil the flavour of the Sundal Podi.
• Dry Ingredients: If you prefer, you can also dry the ingredients in the sun before roasting for an even deeper flavour.
• Cumin and Peppercorns: Adding a quick stir of cumin seeds and peppercorns during the roasting process enhances the flavour further. Make sure to dry roast these spices along with the other ingredients for a balanced taste.

Adjusting Spice Levels:

• You can adjust the number of Dry Red Chillies to match your spice preference.
• Salt: Adding salt to the Sundal Podi is optional, and can be added during the grinding process if desired.

Batch Size and Freshness:

• It’s best to prepare Sundal Podi in small batches, as freshly roasted and ground spices yield the most flavourful Sundals.
• Avoid making large batches that might lose their potency over time.

    By following these tips, you’ll ensure your Sundal Podi remains fresh and flavourful, making your Sundal and stir-fries delicious every time!

AVAL KESARI - POHA/AVALAKKI KESARIBHATH

     "Aval Kesari - Poha/Avalakki Kesaribhath" is a recipe with a twist.  A recipe similar to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Aval Kesari is prepared with Aval/Beaten Rice.  But it is really hard to find that this Kesari is prepared with Aval/Beaten Rice rather than with Rava/Semolina unless said.  The texture of this Aval Kesari does total justice to the dish. This Aval Kesari is a simple recipe prepared with Aval/Poha/Beaten Rice, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins.  The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't add a bright hue to the Kesari.
     The Aval/Beaten Rice I have used in this Aval Kesari recipe is the one made with Kerala Rose Matta Rice which my mother packed for me, while I was home last time.  This variety is slightly thicker and has a pink shade which naturally comes from the variety of Rice used. We can prepare this Aval Kesari with any type of Aval/Poha/Beaten Rice.  Perfectly roasted Aval/Beaten Rice yields perfectly textured Kesari.  Roast the Rice flakes on a very low flame stirring and tossing it continuously, so that the Aval is well roasted & mainly the colour shouldn't change.  Powder the roasted Aval/Beaten Rice and there you go with a new version of Kesari/Kesaribhath - Aval Kesari.  Simply serve this Aval Kesari as a snack or when a pang of Sweet Tooth hits you.  It is also suitable to be served as a Naivedhyam/Prasadham.



For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

Aval/Beaten Rice - 1/2 Cup
Sugar - 1/2 Cup
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast Beaten Rice/Aval on a very low flame.
• Roast the Beaten Rice/Aval until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the Beaten Rice/Aval.  The trick is to roast it without changing its colour.
• Allow it cool down.
• Grind the roasted Beaten Rice/Aval into a coarse powder.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the coarsely powdered Beaten Rice/Aval to the boiling water.
• Stir continuously while adding the Beaten Rice/Aval powder until it absorbs the water and there are no lumps.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the Beaten Rice/Aval is cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Aval Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame. Aval Kesari needs to be cooked for a bit of a long time.
• Stir the Aval Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Aval Kesari and give a quick stir.
• Serve Aval Kesari - Poha/Avalakki Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted Aval/Beaten Rice yields perfectly textured Aval Kesari.
• Care should be taken not to burn the Aval. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Aval Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Aval Kesari.
• Aval Kesari needs to be cooked for a bit of a long time to get the desired consistency and texture. 
• I have used the Aval/Beaten Rice prepared out of Kerala Matta Rice, which is slightly thicker and has a light pink colour.
• If you are using the white thin variety of Aval, adjust the cooking time and the quantity of water( Use just 1 Cup of Water) accordingly.