Sundal podi, a lentil sprinkle for Navartri

Navratri is a favorite festival in my house. My mom meticulously plans the details,”the golu”. Navratri golu is the “South Indian Doll festival”. The invitations and the sweets and savories to go with the tradition.

Memory shake up

My memories of navratri at my house are the most vibrant. It begins with treasure of “bommai” or the dolls from my mother’ s special collection unfolding themselves. Then we get the steps ready, and decorate the venue. This for sure is an art and craft project. Some years, she will have lovely themes for us to work on. The upper steps are for the gods and the lower ones for me to plan upon. I have to say I loved getting access to all the lovely birds she collected or the age old miniature pots and pans to form a kitchen set. After all the setting, we move onto the invites. Typically the women folk and children come….evenings are hectic…

My dad engages in conversation with the men folk who accompany and settles down to enjoy the carnatic music that flows through the evening.

The representative snacking during these evening except on a Tuesday or a Friday is the Sundal.

Sundal Podi unveiling

This tempered cooked bean snack usually seems welcoming in the beginning days of the navratri. As days move on.. it gets repetitive and then my mom unleashes her secret weapon. The post 5th days sundal in my house very often gets tossed liberally in sundal podi. This podi is an all time keeper. It goes well to add the “extra something” to the otherwise boring cooked beans or vegetables. coming to this navratri season,
I couldn’t resist to make a stack of this podi first. Don’t just limit this to sundal time. Its tasty with cooked yam, steamed corn, boiled sweet potato etc etc…

In my current version, yes, “the smarter version, “I have added the tempering too so you can have an oil free, fuss free handful of the Sundal. Soak in the beans, make it morning afternoon or evening… if your beans are ready this handy podi will turn it to sundal in no time. So enjoy this delightful powder on your Sundal this navratri season. Make ahead and enjoy your guests and the music.

Also adding in some more nivedyam items you may like to try out this season.

Cranberry cocconut bliss

Happy navratri time..

Sundal podi

a lentil sprinkle to shake up the boring cooked beans

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Prep Time 10

Cook Time 30

Total Time 40

Course Preserves, Snacks, Traditional

Cuisine diabetic friendly, gluten free, Indian, Kids choice, One pot, South indian, tamilnadu, Vegan, Vegetarian, Winter

Servings spoons

Ingredients

3 tbsp Split bengal gram
3 tsp Black gram dal Whole , with the skin
11/2 tbsp coriander seeds
12 long dry red chillies
salt to taste

tempering

1 tsp mustard seeds
1 tsp Urad Dal
1 sprig curry leaves

Instructions

Set a heavy bottomed wok on the stove to heat to a medium heat.
Add the mustard seeds, urad dal and curry leaves and dry roast on a low flame.
When the mustard seeds splutter and the urad dal turns golden remove and set aside.
Now add the bengal gram and urad dal till golden, remove it to a plate to cool.
Now add the red chillies and roast till smoky and crisp. remove and set aside on the plate with the dals
Next add the coriander seeds and slow roast till smoky. This is very quick, so be watchful. remove and set aside to cool with the dals.
Add the roasted ingredients into a blender. Keep the tempering ingredients aside
Blend into a fine powder.
Add the tempering into the powder and mix it well. Store in airtight containers.
To use sprinkle a tbsp of the powder for every cup of cooked beans.