Sundal is an inseparable part of Navaratri celebrations in our Tamil homes. It is a salad kind of quick stir fry dish made using a variety of lentils and beans. The beans are soaked (if required), cooked, drained and then tossed in a tempering of spices. The garnish with fresh coconut is A MUST 🙂
They are often offered as ‘prasadam’ during poojas. I have fond memories of collecting a variety of sundals from all the navaratri displays (golu) as a kid in the eco-friendly leaf bowls called ‘donnai‘…and not so fond memories of being asked to sing a devotional song at every such house, before one could lay hands on the prasadam 🙂
Check out my video on how to make Chana Dal Sundal below:
Our foodblogging host Cucumbertown is doing a round up of Navaratri recipes, and what better quick, healthy and appetising recipe than sundal! While Chana Dal (Bengal Gram) and Kabuli Chana (Chickpea) sundal are the popular ones, here’s my recipe for Rajma Sundal. Key here is to ensure the rajma is cooked perfectly and yet not overcooked to a mush.