Sundal Salad #navaratri

Hello Friends, 

Today I am going to show you how to make a different variety of sundal for Navarathri.

Sundal is prepared during Navaratri festival in India. 

Navarathri is a 9 day festival followed by Dussera on the 10 th day.

It is a colorful festival with lots of food , devotional music and dance.

My mom used to make different varieties of sundal on those 10 days.

Sundal is a healthy snack made with different dals and grams

Channa and peanut are extremely healthy protein rich snacks with nearly 100 calories per cup after cooking.
Having sundal (salad with lentils) for snack / meal is a great way to stay fit. It is a slimming secret too.

I always try to keep a batch of sundal in my fridge for that tea time cravings:) Though the easiest way is to buy a canned lentil, I prefer the home cooked ones better. Dried nuts are lesser expensive, healthy and delicious. Pressure cooker makes perfectly cooked chickpeas very easily. We can do stove top cooking too, but it will take nearly 2 hours. Sometimes I cook the chickpeas in a big batch and freeze in small portion / containers, so that I can add some protein in any dish I want.

Chickpea - channa, konda kadalai ; groundnut - peanut, nilakadalai, verkadalai.

Now let's go to the recipe.

You can watch this recipe in my youtube channel also. Kindly Subscribe, Like , share and encourage. Your subsription and encouragement will help my channel to grow and hence I can make more useful videos for us all !

Thank you ! 

The ingredients needed are :

Kabuli channa  or 

White chick peas - 1 cup 

Peanut - 1 cup

Peanut oil - 1 tbsp

salt - to taste

water (to cook) - to immerse and 1 cup standing over.

For salad:

cucumber - 1

onion - 1

tomato - 1

lemon - 1/8 of a fruit

salt - to taste.

 Method: 

Rinse  the groundnut, chickpeas thoroughly and Soak them for 12 hours or over night. They will double in size after soaking. Fast Soaking can be done in hot water for 5 - 6 hours along with some baking soda  

Remove the soaked water which is frothy (must). Wash again and add some more water. They should be totally covered with water and add some water to stand 1 inch above. Pressure cook the peas to one whistle, then reduce the flame and cook in low flame for 15 minutes. Release pressure and take out. Add salt, drain the water. 

Before serving finely chop the onion, cucumber, tomato, grated carrot, coconut and add to the green gram. Top with finely chopped cilantro.

Sundal salad is ready!

Serving suggestion:

Serve as snack with tea / coffee.

Note: 

It would be better to make channa sundal and peanut sundal separately and mix them for the peanut lovers, as some can't take peanuts.

Red channa has more fiber than the white one.

Red chickpeas takes only 6 hours to soak (more the better) and it is easy to sprout too.