SOYABEAN SUNDAL, CHUNDAL

During Navarathri, we make varieties of Sundals/Chundals for neivedyam to Goddess Durga, Lakshmi and Saraswati.  Vada and Payasam is also a part of that.  The recipe is more or less same method.  Here I am presenting varieties of sundals for you to prepare for this Navarathri which begins in the first week of October 2013.



Let us have a look at the recipe now:



Ingredients: 


1  cup Soyabean 
4  tbs Grated coconut
2  Red chilli or green chilli
A small piece of ginger
3/4  tsp Cumin seeds
A pinch of turmeric powder
Salt

Tempering


4 tbsp Oil
1 tsp Mustard seeds
1 tsp Urid dal
Few curry leaves
Hing (Asafoetida) powder


Method: 

1. Pressure cook the soyabean or directly cook with salt, turmeric powder till it  is soft but not mushy. Remove excess water.
2. In a kadai, heat oil, add the mustard seeds, urid dal and chilli.
3. When it splutters and the urid dal becomes slightly brown, add the curry leaves and hing powder.
4. Mix the soyabeans with it and saute well.
5. Crush the grated coconut, green  or red chillli, cumin seeds in mixer and add to the above mix.
6. Saute for a minute and transfer to a bowl. 

we can make sundals with greenmoong, red chowli, white chowli, bengal gram, black chana, kabuli chana, rajma etc. recipe follows.

variation:  you add chilli powder and grated coconut in place of point no.5

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