SUNDAL VARIETIES

Hi friends I am just posting the recipes for time being as no time to upload pics. 

Now let me go on Sundal varieties first and then to snacks and payasams and some rice varieties.....

SUNDAL:

Healthy way of snacking by boiling the pulses or grains and seasoning them. 

I feel that if we keenly notice the prasadhams and their varieties it will somehow provides complete nutrients like carbohydrates, proteins, fats, vitamins and minerals all.

Sundal gives us carbohydrates and proteins. 

1.KADLAI PARUPPU SUNDAL

Ingredients 
Bengal gram/Kadalai paruppu -1 cupGrated coconut - 2 to 3 tbsp
Mustard -1/2 tsp
Hing -  pinch of it
Urad dal - 1 tsp
Green chilli - 2 finely chopped
Red chilli - 1
Curry leaves - fewOil - 1 tspv for seasoning

Method:

Soak dhal for one hour and then pressure cook it until it is soft and mashable stage.

Heat oil, add mustard seeds, when it pops add hing, uradh dhal, green and red chilli , curry leaves. Then add the cookes dhal and mix well. Add little salt and mix well. Add coconut and remove from fire. If you like add few drops of lemon juice.

2.KARAMANI SUNDAL

Ingredients

Karamani  -1 cup
Spice powder
Bengal gram /kadalai paruppu -1 tbsp
Urad dal -1 tbsp
Red chilli -3-4
For the seasoning
Mustard - 1 tsp
Urad dal -3/4 tsp
Hing - a pinch
Red Chilli
Curry leaves -few
Coriander leaves for garnishing

Method:
Soak black eyed peas for 6 hours. Pressure cook till soft, adding salt and just needed water. Drain excess water.
Heat 1/2 tsp of oil and fry bengal gram, urad dal and red chilli till ddhal becomes gold in colour. once done cool and grind it to powder. Keep aside. Heat little oil in a pan add mustard and let it pops, add hing, uradh dhal, red chilli and currry leaves and saute. Immediately ad cooked karamani and the ground powder and saute for few minutes and remove from fire.
Karamani sundal is ready to be served.

3.CHANNA SUNDAL

Ingredients 
Chick peas /channa  -1 cup
Raw mango finely chopped - 1/4 cup 
Coconut - grated 1/4 th cup
 seasoning 
Mustard - 1 tsp
Urad dal -1 1/2 tsp
Red chillies -2 cut into pieces
 Asafoetida - 2 pinches
Curry leaves -little
Oil -2 tsp

Method:

Soak the channa for 6 to 7 hours. Then rinse and boil with fresh water, and add halfsalt. Once it is soft drain the excess water and keep aside.

Heat oil in a pan and add mustard seeds. Let it splatter, add uradh dhal, red chillies, hing and curry leaves. Fry till urad dhal turns gold. Add the raw mango and a saute and then add dhal , salt and grated coconut and mix it. Your sundal is ready.

same way BLACK CHANNA (KONDAKADALAI )Sundal can also be done.

4. SWEET SUNDAL

Ingredients 
Green gram/ pachai payaru - 1/2 cup
Jaggery - 1/3 cup
Cardamom powder - a generous pinch
Grated coconut - 2-3 tbsp
Salt - a pinch(balances the sweet in the sundal and increases taste)

Method

Soak green gram for 5-6 hours. Pressure cook it with less water. Dont add salt as this is sweet sundal recipe. Drain off excess water and keep it aside. The green gram should be soft but not mushy. Mix jaggery with little water (just enough to soak it), melt it and filter it to remove any impurities.

Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked green gram and mix it well.Cook till all the water evaporates. Add grated coconut and toss it for a few more minutes.
Now sweet sundal is ready. Not only lord Ganesha loves it even kids love it.

It gives high protein and iron.
 You can do the same using karamani and kadalai parupu also.
You can add small coconut pieces fried in ghee instead of grated coconut.

5.COCONUT MANGO PEAS SUNDAL

Ingredients 
Dry green peas -1/2 cup
Grated coconut - 1/4 cup
Raw mango chopped-2 to 3 tbsp
Salt as needed
 seasoning
Oil - 1 tsp
Mustard seeds - 1/2 tsp
 Urad dal - 1/2 tsp
Red chilli - 1
Hing - a pinch
Curry leaves - few

Method:

Soak peas for 5-6 hours. Pressure cook for 3 whistles adding very less water and salt.

Heat little oil and add mustard,let it pops out, add uraddal, red chilli, hing and curry leaves.
After dal turns golden brown, add cooked peas and saute for a few seconds.If salt is needed salt can be added in this stage.Add grated coconut, mango pieces and switch off the flame. Mix well and serve.

Note - In case if you use fresh peas or frozen peas, you do not have to soak or pressure cook the peas.You can cook in an open pan with very less water.

6. PEANUT SUNDAL

Ingredients:

Peanuts ( Verkadalai ) - 1 cup oil-1 tbsp
Hing - a pinch
Mustard - ¼ tsp
Urad dal - ½ tsp
Cumin - ¼ tsp
Red chilly - 1
Curry leaves - 6 to 8
Grated coconut - 1 tbsp
Lemon juice - ½ tsp
salt to taste
Fresh cilantro leaves

For masala powder

 kadalai paruppu  - 1 tsp

Coriander seeds  - 1 tsp

Red chilly  - 1

Scraped coconut - 1 tbsp

Method:

Soak Peanuts for 30 mins. ( if you have fresh peanuts boil them without soaking ) Cook till soft with water and salt in a pressure cooker. Strain the peanuts and keep aside.
 Dry roast the ingredients given above for spice pwd. Allow to cool and grind it to powder.
6. Heat oil , add mustard seeds, let it pop and add hing, urad dhal and then cumin, curry leaves and red chilli. When its done add the boiled peanut and saute for few minutes. Add the ground powder, saute and add the grated coconut and saute and remove from fire.

Add few drops of lemon juice(optional) and mix coriander leaves optional.

Nutritional Info: Has high protein.

7.PAASI PARUPPU SUNDAL:

Ingredients
Moong Dal – 1/2 cup
Coconut – 2 to 4 tbsp
Salt – to taste
Mustard seeds – 1/2tsp
 Urad Dal – 1/2 tsp
Curry leaves – few
Red Chillies – 1
Hing – a tiny pinch

Method:
Dry roast moong dal till slightly golden brown.Set aside.Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.

The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.Switch off,strain water and set aside.In a pan heat oil – add the items listed under ‘to temper’ let it splutter.Add a pinch of turmeric powder.

Now add cooked dal and just toss it.Add coconut and give a quick stir.Switch off.Serve hot / warm as a evening snack!

Moong Dal should be cooked perfectly with grains seperated.It should be soft at the same time retain its shape thats the correct way of cooking moong dal for sundal varieties.So take care while cooking as it cooks faster and easily gets overcooked so be near and keep stirring and have an eye while cooking moong dal.
After you strain water, just rinse it with cold water to prevent it from further cooking.
Dry roasting moong dal gives a nice flavour to the sundal so don’t skip it.
While cooking moong dal make sure to cook in low flame or medium low to avoid overflowing of water.
Add salt while cooking moong dal and adjust salt level when you add it to the tempered items.

8.Same way kollu(HORSE GRAM SUNDAL )can also be done.

9.SWEET CORN SUNDAL

Ingredients 
Sweet corn kernels- 1 cup
Grated coconut - 2 tbsp
Salt needed
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal (split) -1/2 tsp
Red chilli - 1
Hing - a pinch
Green chilli - 1 finely chopped
Curry leaves - few

Method:
Wash and boil sweet corn in very less water adding salt. Drain off excess water if any. Alternatively you can also steam it with a little salt.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing.
When dal turns golden brown, add green chilli and curry leaves. Saute for a few seconds.
Add corn and mix well. Check for salt.Add grated coconut, mix well and switch off the flame.

Sweet corn sundal is ready ........

10. RAJMA SUNDAL

Ingredients 
Rajma - 1/2 cup
Grated coconut - 1/4 cup
Oil -2 tsp
Mustard seeds - 1 tsp
Urad dal (split variety) -3/4 tsp
Red chilli - 1 (break it into 2)
Hing/ asafoetida- a pinch
Green chilli -1 slit
Curry leaves - few

Method:

Wash and soak rajma overnight or for 7-8 hours. Pressure cook rajma with a little salt and water for 5 whistles. Keep it aside. (use less water)

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chillies, hing, green chilli and curry leaves.Saute until dal turns golden brown and then add the cooked rajma. Add salt if required.Saute for a few seconds, add grated coconut, mix well and remove from heat.

11. NAVADHANIYA SUNDAL:

Ingredients:

Legumes  used to prepare this sundal. Each of 1 tbsp.
(
Brown cow peas/black eyed pea (brown karamani)
White black eyed pea (white karamani)
Brown channa (brown kondai kadalai)
Green gram (whole pasi paruppu)
Bengal gram (kadalai paruppu)
Green peas (pachai pattani)
White channa (white kondai kadalai)
Peanuts (verkadalai)
Horse gram (kollu)    )So all together 1 cup
Grated coconut - 1/4 cup
Finely chopped raw mango - 1/4 cup (optional)
Oil - 1 tsp
Mustard - 3/4 tsp
Urad dal - 3/4 tsp
Red chilli - 1-2
Hing - a pinch
Curry leaves - few 

Method:
Soak all the legumes except bengal gram together in water overnight or for 6 hours.
Add bengal gram to the soaked legumes an hour before cooking.
Wash and pressure cook everything together with very less water and salt needed for 3 whistles.Keep it aside.

Peel the skin and chop mangoes finely. Adding mango is optional but highly recommended.
Heat oil in a pan, add mustard seeds, when it splutters, add hing, urad dal and red chillies.
When dal turns golden brown, add curry leaves and the cooked legumes. Saute for 2-3 minutes.
Add grated coconut, chopped mangoes, mix well and switch off the flame. Check for salt.
Navadhanya Sundal is ready to be served.

It has all the goodness of protein, carbohydrates, good fats, vitamins and minerals.

12. SOYA BEAN SUNDAL

Ingredients 
Dried Soya Beans - 1/2 cup
Onion - 1 big or 2 medium size(OPTIONAL)
Ginger - 1 inch piece
Garlic -3 cloves
Green Chilli -2 finely chopped
Tomato - 1 big(OPTIONAL)

Spice Powder
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
 seasoning
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Hing - a pinch
Curry Leaves - a sprig
 Garnishing
Coriander leaves - 1 tbsp finely chopped

Method:

 Wash and soak dried soya beans overnight or for 8-10 hours. Pressure cook the soya beans adding little water and salt needed for 5 whistles or until soft but not mushy. I kept the beans in a vessel and then pressure cooked.

If you find hulls that has come off after cooking, you can discard it.Now the soya beans is ready. We will make protein packed soya sundal or soya beans curry.
Chop onion, tomato, ginger, garlic and green chilli finely.
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal, hing and curry leaves.
When dal turns golden brown, add finely chopped onions, ginger, garlic and green chilli.
Saute until onion turns transparent.
Add finely chopped tomatoes, chilli powder, turmeric powder, coriander powder, garam masala, salt needed and saute until tomato becomes mushy.
Add the cooked soya beans, mix well so that it is well coated with the masala. Cook covered for 3-4 minutes. If it is too dry, you can sprinkle water and then cook covered.
Garnish with coriander leaves and serve hot as a snack or as a side dish for rice.

14. MACRONI SUNDAL:

Ingredients:

Macroni cooked(not too soft)-1cup

Urad dhal-1 tsp

Chilli red or green-2 nos

salt as needed

coriander and curry leaves chopped-1tbsp

mustard seeds-1 tsp

oil for seasoning

grated carrot and chopped capsicum(optional) for garnishing on the top

Method:

Heat oil and let the mustard pop out. Add urad dhal and let it turn gold, add chilli and saute. Then add cooked macroni and salt as needed. saute and add curry leaves and coriander leaves. saute and remove from fire. seperately saute carrot and capsicum and garnish sundal with this and then Serve hot.

All sundal varieties give you high carbohydrate and high protein.

You can boil any legumes or pulses and use any one of the method to make your own customized sundal.

For the naughty kids decorate it with cheese, or grated paneer for that extra attaraction and taste.