Navaratri is a time of devotion, fasting, and celebration, where we honor the Divine Feminine through prayer, dance, and food offerings. One of the most popular naivedyam (offerings) prepared during this nine-day festival in the southern part of India is Sundal — a simple, protein-packed dish made with legumes and gently spiced with coconut, curry leaves, and mustard seeds. Sundal is not just a festive treat; it’s a wholesome snack that reflects the spirit of simplicity and purity. It’s easy to make, nourishing, and naturally vegan — perfect for the mindful celebrations that Navaratri embodies. Each day of the festival, a different type of Sundal is often prepared with various legumes like chickpeas, black-eyed peas, or moong dal, all offering their unique flavor and texture. This dish is a wonderful way to combine nourishment with devotion, as it is offered to the goddess and then shared with loved ones.
Here’s my recipe for Chickpea Sundal, a classic and beloved version that’s sure to become a staple during your Navaratri celebrations:
You Will Need:
1 cup dried chickpeas (or any legume like black-eyed peas or green gram)
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal (split black gram)
1-2 dried red chilies (adjust to taste)
1 sprig curry leaves
1 pinch asafoetida (hing)
2 tbsp grated fresh coconut
Salt to taste
1-2 tbsp fresh coriander leaves, chopped (optional)
Juice of half a lemon (optional)
Directions:
1. Soak the chickpeas: Soak the chickpeas overnight or for at least 6-8 hours. After soaking, drain the water, rinse the chickpeas, and cook them in fresh water until soft. You can use a pressure cooker (3-4 whistles) or boil them on the stovetop until tender but not mushy. Once cooked, drain any excess water.
2. Prepare the tempering: In a pan, heat coconut oil over medium heat. Once hot, add mustard seeds. When the seeds start to crackle, add urad dal and fry until it turns golden brown.
3. Add the spices: Add dried red chilies, curry leaves, and a pinch of asafoetida. Stir them for a few seconds until the chilies are fragrant.
4. Mix the chickpeas: Add the cooked chickpeas to the tempering and mix well. Add salt to taste and stir for 3-5 minutes, allowing the chickpeas to absorb the flavors.
5. Add coconut: Turn off the heat and add the grated coconut. Stir everything together gently. You can also add chopped coriander leaves and a squeeze of lemon juice for extra freshness, though this is optional.
6. Serve: Serve the Sundal warm, either as an offering (naivedyam) during Navaratri or as a healthy, protein-rich snack.
Notes:
You can use different legumes for Sundal, such as black-eyed peas, moong dal, chana dal, and more.
Do try a different legume for the Sundal on each day of Navaratri. The light tempering and whole spices enable us to truly enjoy the original taste of the legumes. There’s something so divine about minimalistic recipes whose tastes don’t get overpowered by too many spices.
To enhance the flavor, you can add a little bit of finely chopped green chili or ginger in the tempering. Enjoy this Sundal as part of your Navaratri celebrations, embracing the spirit of simplicity and devotion!
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