Chana Sabzi For Halwa Puri | Kala Chana Sundal | Navratri Prashad Thali | Navratri 2020
Dear all,
Navratri or Navratras are just round the corner. 9 days and 9 evenings of prayers and poojas. It is celebrated with so much of enthusiasm across India in different ways. Goddess Durga, Laksmi and Saraswati are worshipped with so much fervour and devotion. The most important part is of course the food!
In East India it is that time of the year when culinary delights are made by the dozen. How about South India? In South, Navratri means nine days of cultural and food exchange with friends and family. Navratri means Golu (or Kolu) and Sundal.
Everyone makes a big golu/ (display of dolls ) at home. This is done with lot of creativity. People do it lavishly. Some have Golus that have many many steps and each of the step has dolls arranged in different theme. Some of the popular ones are - Cricket set, Dashavataram set etc. Some houses convert an entire room into a Golu. It is like making a Pandal at home itself. People dress up (all our pattu sarees are put to good use), visit each other’s homes, admire their Golu arrangement, sit together to chant Shlokas of Devi, sing classical/devotional songs etc.
This is the perfect time for artists, especially children to showcase their talent, sing and dance and delight everyone. Once the prayers are done, the Naivedyam, is offered. The speciality of South Indian Navratri is its Naivedyam menu. It consists of the scrumptious and healthy Sundal, a sweet dish like payasam/kheer or pongal or laddu or barfi and panagam for the drink. Even dishes like pongal, puliodarai, lemon rice , tempered curd rice are cooked and shared. But one thing is common everyday, the Sundal, hero of Navratri cuisine. Healthy, Tasty and the perfect snack for the evening.
We make at least nine different types of Sundal, each day a different one, like chickpeas sundal, kala channa sundal, green gram sundal, channa dal sundal, moong dal sundal, lobia sundal, cow peas sundal, peanut sundal, dry green or yellow peas sundal/ matar sundal. Some even make mixed beans sundal.
Let me give you some interesting details about Sundal.
“Sundal” means dry curry. So, the ground rule is, "sundal should not be soggy". Boiling the beans/dal right is the most important step while making sundal. In a kadai, heat oil and temper with mustard seeds, urad dal, channa dal, curry leaves, green chillies . Add salt and garnish generously with freshly grated coconut. A dash of lemon juice adds nice tanginess to the sundal.
To add variety, sundal masalas are also made for those wanting the Sundal more spicy and extra flavourful. You can also make a simple sundal masala by dry roasting channa dal, urad dal, dry red chillies. Powder them and you can add to the boiled beans and finally garnish with coconut. You can always garnish with grated carrots , raw mango pieces or beets when you are serving sundal as a snack.
How about North India? In North India, the Navratra snacks and Thalis are so popular at this time of the year. The food is even more special and tasty because, many devotees observe a ‘Navratra Fast’ during the day and break their fast with the sumptuous Navratras Thali, a wholesome mean. This Navratri Thali is predominantly, a ‘grain-free’ diet.
Each family has a particular set of fasting vidhi/rules which they follow religiously. Kuttu Atta, Samai/Samak Chawal, Singhara Atta and Sabudana are used extensively in cooking. On Ashtami day ( 8th day of Navratra), Halwa, Puri and Channa are cooked and offered as prashad. This combination is cooked and served in Bhandaras( mass feeding for the needy). Today, I am going to share this divine combination that is so popular . I am also sharing the recipe to make a delicious Sundal.
You can cook and serve it for your family and friends who visit you during the Navratras.
Now, let’s start cooking!
South Indian Style Kala Chana Sundal:
Soaking time : 8 hours
Cooking time : 30 minutes
Serves : 4
1 cup =250 ml cup
Note: Pressure cook the soaked chana along with 2 cups water and 1/2 teaspoon salt for 3-4 whistles or you can microwave the chana (as shown in video). The chana should be well cooked but not mushy.
Ingredients:
1/2 cup Kala Chana
1 teaspoon oil
1/2 teaspoon mustard seeds
2 green chillies(chopped)
1 sprig curry leaves
Salt to taste
1/4 cup fresh coconut(grated)
Pinch of asafoetida(optional)
1/2 teaspoon lemon juice (optional)
Method :
1. Heat a pan with oil.
2. Add mustard seeds.
3. When the mustard seeds splutter, add a pinch of asafoetida(optional), green chillies and curry leaves.
4. Now add boiled chana (drain the excess water before adding), salt , mix well and switch off.
5. Add grated coconut.
6. Mix well.
Your delicious chana sundal is ready for neivedyam.
Ashtami Pooja Special Chana For Halwa Puri :
Soaking time : 8 hours
Cooking time : 30 minutes
Serves : 4
1 cup =250 ml cup
Ingredients:
1/2 cup Kala Chana
1/2 teaspoon Kashmiri Chilli Powder
1 teaspoon coriander powder
1/4 teaspoon jeera powder
1/4 teaspoon aamchur powder(optional)
1/4 teaspoon garam masala
Sendha Namak/rock salt to taste
2 -3 teaspoons oil
1/4 teaspoon cumin seeds
Method:
1. Drain the excess water from boiled chana and set it aside.
2. Mix all the dry spices along with salt and two teaspoons of oil.
3. Add this to the boiled channa and add 1 cup of the drained chana water.
4. Heat a pan or kadai with oil and temper with jeera/cumin seeds.
5. Add the chana mix , cover and cook over low flame till all the excess water has been absorbed.
Your delicious Black Chana for Halwa Puri is now ready to be served as prashad.
You can check out this video below to get tips and tricks to make fluffy poori/puri :
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