Navaratri - Dussehra - Dasara Sundal Prasadam Recipes

Everyone is in the joy and devotional mood of Navaratri. You can read about Navaratri, the Durga Puja and it is legendary stories here.

Prasadam

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One of the speciality of Navaratri is the prasadam, distributed at the end of the Bajans (singing devotional songs) to all the people, who attended the Puja and Golu. The word prasadam means the food offered to GOD (after preparation, it will be placed before the idols of Gods and Goddesses without anyone touched or tasted it). Later, after the Puja, it is believed that GOD will shower his blessings on all the people and the food offered to him, making the food as a sacred one.

This sacred food is later distributed to people as prasadam, as the mark of the end of Puja for that day.

The Navaratri special prasadam are varieties of Sundal. Sundal is the making and cooking of flaxiseeds like chick pea, green gram, Kabuli Channa, in a little dry way. So, here is the recipe.

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Preparation of Sundal

Requirements

1. Channa (or chick pea or green gram or Bengal gram or any dal you wish) - 1 cup

2. Onion - 1

3. Dry chili - 3

4. Mustard - 1 tsp

5. Curry leaves - 1 hand full

6. Salt and oil as per need.

7. Grated coconut - 1/2 cup

Method

1. Soak the Channa (or whatever dal you selected) in water for at least 4 hours.

2. Put the dal in a pressure cooker and cook for 1 or 2 whistles.

3. Drain excess water and take the dal and keep it aside.

4. Place a pan in the stove.

5. Pour little oil.

6. Add the mustard and let it spurt.

7. Then add the red chili and fry.

8. Add the onion and curry leaves and fry till onion turns translucent.

9. Now add the dal (cooked and drained) to this and mix well.

10. Add salt and grated coconut. Mix well and put of the fire.

11. Serve hot.

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But there are few things to be noted when you are making as a prasadam.

In Hindu Purana, adding salt is considered as a sin (in the sense, that salt will kindle your taste bud, giving importance to your tongue than to GOD) and so, generally people offer prasadam to GOD without adding salt. But in this modern era, people who attends the Puja and bajans may not like to eat a food without salt.

So, to avoid the hassle, generally my mom used to take a plate full of prasadam separately without adding salt, immediately after preparing and keep that plate before GOD as offering. Rest of the sundal she will add salt, that is used to distributed to all those who come to home for the function. The unsalted prasadam will be distributed to all the family members and those who like to have it.

Similarly, onion is believed to induce sexual feeling and there by it is always avoided in prasadam preparations. But few people use onion. So, you can use or leave depending upon your level of beliefs.

Dal is rich in protein. So, in general, this sundal can be made at any time, and not only for prasadam. It is too good for growing kids to get protein.

To avoid losing the protein content, it is good to cook the sundal in exact water and no much water to drain. Also, if you wash the dal nicely before soaking, then you can use the same water used to soak the Dal for cooking also and there by not losing any nutritional values.

Happy Navaratri - Dussehra - Dasara to all.

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Comments 6 comments

lyjo profile image

lyjo 6 years ago

This sounds amazing,Happy Navartri, take good care,


MythiliK profile image

MythiliK 6 years ago from India --> Switzerland Author

Thank you so much dear Iyjo


lex123 profile image

lex123 6 years ago

I enjoyed the hub about the sundal preparation. I didn't know why salt was not added in prasadam until I read your hub.


MythiliK profile image

MythiliK 6 years ago from India --> Switzerland Author

Thank you so much lex123


DommaLeigh profile image

DommaLeigh 3 years ago

I learned a lot today by reading your hub. I had never heard of Navaratri before this hub. I was wondering if the Sundal in a main dish or a side dish if served for non religious functions? or is it only for the holiday?


sunilkunnoth2012 profile image

sunilkunnoth2012 3 years ago from Calicut (Kozhikode, South India)

Good read. Thank you for sharing.

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