Hara Chana (Green Chickpea) Sundal

Sundal is a South Indian snack made using lentils, legumes and beans. It is rich in protein and other nutrients. You can serve this as a side with rice or as a snack with evening tea. I make sundal almost every day and pack it for my son’s lunch. It is very good for both kids and adults. We also make different types of sundal during Navratri festival as prasadham.Sundal, everybody from the southern part of India especially during Navaratri. It's one of the healthy snacks recommended for kids and adults including diabetics, a good source of protein and fiber, and very filling. Delicious warm salads made with lentils or beans, seasoned with asafetida, curry leaves, chilies, and freshly shredded coconut. 

Prep  time	cook time	Serves
10 mins	15 mins	3  persons

Recipe type:  Snack (Navaratri Sundal variety)

Cuisine:  Tamil Nadu cuisine

Ingredients Green Chana (Green chickpeas) -1 cup Green chilli -1 no Dry red chilli -2 cos Curry leaves -1 sprig Mustard seeds -1 tbsp. Hing  - ¼ tsp Salt – to taste Grated coconut – ¼ cup (optional)

Method

1. Wash and soak green chickpeas overnight and drain the water.Boil the green Chana in a pressure cooker for 3-4 whistles. 

 2. Heat oil in a large heavy bottomed pan. Add the hing, mustard seeds, dry red chilli, green chilies, and curry leaves.Add the green Chana and salt to taste. Stir well to ensure the Chana is well coated with the oil and salt.

3.Add coconut and mix well.(Didn’t add coconuts coz my son was under medications). Remove from the heat.

Stir the coconut well into the Chana, check for salt. Enjoy warm.

Notes

Usage of coconut oil is best for these types of sundals.

Sprouted Black Urad Dal (Ulunthu) Sundal

Urad dal also known as black gram is a rich source of protein, fiber and vitamin B.Lets learn how to make healthy urad dal sundal recipe.Sprouting the black gram is healthier than the normal ones. So let’s try to intake lots of foods in a healthier way. It has anti-inflammatory properties. It is also a rich source of iron, magnesium, folic acid, calcium and potassium. It’s a healthy and diabetic recipe. It can be an evening snack, breakfast or lunch box recipe. It’s one of the best snacks for the evening time...

Check out more interesting Festival Recipes here 

Now let’s go to the recipe,

Prep time	Cooking time	Serves
Takes time for fermenting	10 mins	3 persons

Cuisine: South Indian

Recipe Category: Festival Recipes

Ingredients Sprouted Black Urad dal- 2 cups Chopped onions -1 no Grated ginger -1 tbsp. Green chillies paste – 1 tbsp. Freshly grated coconut -1/4 cups Salt –To taste Seasonings Coconut oil -1 tbsp. Mustard seeds -1 tbsp. Dried red chillies(broken half) -2 no’s Hing –pinch Curry leaves – few sprigs.

Procedure:

1. Soak karupu ulundu in enough water for 6 hours. Sprout the black Grams and keep it separately.

Steam the sprouted black urad dal in the idli pan for about 5 – 10 minutes and transfer it to a plate.

2. Heat 1 tbsp. of oil in a pan. When the oil is hot add mustard seeds, red chillies, hing and curry leaves. Keep stirring to avoid over frying. Add onions, green paste and fry for a few seconds. 

3. Add sprouts and stir it.Cover it and cook for 2-3 minutes on low medium or medium flame.

After sometime add coconut flakes and stir for 3 minutes. Turn off the stove and enjoy the healthy snack.

Serving suggestions

Morning breakfast

Evening snacks

Traditional festivals.

Notes

This Sundal makes a great snack and is also perfect for Evening snacks

Ginger and coriander leaves can also be added.
Homemade green chilli paste is a great substitute for green chillies.

Ulundhu(Black gram dal) Ladoos–Navarathri Recipes (Day 8)

Eighth Day fo Navarathri –Ulunthu (Black gram dal) Ladoos

Ulunthu (Black gram dal) laddu is a healthy laddu prepared with whole black gram. Festival season without ladoos will be plain and not satisfying. An easy and a quick sweet which can be served as a dessert.So this time I prepared this healthy Urad dal ladoo for all of you to enjoy this Navaratri Season. Let’s get on to the recipe.

Check out some Navaratri recipes

Prep time	Cook time	Serves
10 mins	20 mins	4 persons

 

Cuisine: Indian

Recipe Type: Festive sweets (Desserts)

Ingredients Urad dal (Ulunthu) -1 cup +3 tbsp. Jaggery -1 cup Ghee -3/4 cup Elachi -3 no’s Cashews (broken),raisins - few

 

Method

1. In a kadai add the ulunthu and dry roast them until they turn golden brown in color. Check out for even roasting and coloring. Keep the flame in medium.

2. Now add the elaichi and keep stirring. Allow the dal to cool and Once cooled grind them in a blender. Add sugar while grinding and keep it aside.

3. In the same pan or in a different pan add ghee and roast the cashews. Take the ground flour in a wide plate and add the jaggery.

4. Withthe help of spoon pour the hot ghee over the flour and mix evenly with the help of a spoon. Now shape them into ladoos and cool it down.

5. Store it in air tight container.

Notes

You can prepare this ladoo by Lunthu flour also which you would have ground it in the mill or by the store brought ones.

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Kollu (Horse Gram ) Sundal–Navarathri Recipes (Day 7)

Seventh Day of Navarathri –Kollu (HorseGram)  Sundal

Horse gram is also called as kollu paruppu .It has lot of health benefits like lowering cholesterol levels. I made sundal out of this kollu paruppu and is a best evening tea time snack. It’s a healthy lentil which is not so popular. But it has a lot of nutrition and health benefits. Making Sundal with Horse Gram is a good way of adding it to your diet. It is really good for diabetes.Make this sundal for this Navaratri Festival and serve your guests.

 Check out some more Navarathri Recipes

 

Prep time	Cook time	Serves
10 mins	15 mins	3  persons

 

Cuisine: Indian

Recipe Type: Festive foods

Ingredients Kollu paruppu -1/2 cup Dried chilli -1 Oil -1 tsp Mustard seeds -1 tsp Shredded coconut -1 ½ tbsp. Curry leaves -6 Hing –pinch Salt – to taste

 

Method

1. Wash kollu and soak it in water over night or for 8 hours. Remove dirt if any and then pressure cook with salt for 5 whistle.When the pressure comes down, remove the lid and strain the lentils through a colander.

 

2. Heat a pan with oil, add mustard seeds and allow it to splutter then add broken chili.

3. Add shredded coconut, shredded carrot, curry leaves, asafetida and mix everything well. Now add the kollu and mix well.

4. Turn off the stove and transfer it to a bowl.

Served as

Evening snack

Notes

Crushed jeera pepper powder can also be added for flavor and taste.

 

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