Karivepaku Kobbari Patcha Senagala Sundal ~ Navratri Special Dishes – Day 8

Karivepaku Kobbari Patcha Senagala Sundal is my Navratri Day 8 Neivedyam. Today’s Neivedyam was this Sundal along with Curd Rice. The pictures are not touched on at all. However, the lighting in my kitchen this morning was totally weird and however much I tried, the curd Rice was turning very white.

I have used dried green chickpea for the sundal. Though it is no longer green in colour after the boiling. I have also used a Curry leaf spice powder for the seasoning. It was very different and so inviting too.

Karivepaku Kobbari Patcha Senagala Sundal

Ingredients Needed:

For the Sundal
1/2 cup Green Chana
1/2 tsp Mustard Seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
1/2 tsp Cumin Seeds
1 tsp Coconut Grated
1 tsp Cooking Oil
Salt to Taste

For the Spice Powder

Handful Curry leaves
2 tsp Coconut Grated
1/2 tsp Chana Dal
1/2 tsp Urad Dal
2 Dry Red Chillis
1/2 tsp Cumin Seeds

Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.
For the Spice powder
Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.
For Tempering
Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
Now add the ground spice powder and remaining coconut.
Sprinkle some more salt as needed.
Offer as Neivedyam and partake.

Karivepaku Kobbari Patcha Senagala Sundal

Karivepaku Kobbari Patcha Senagala Sundal is a lentil salad made for Navratri Pooja with dried Green Chickpea seasoned with curry leaf spice powder.

• CourseSalads
• CuisineSouth Indian
• By Cook MethodPressure Cooker, Stovetop
• OccasionNavaratri
• By DietFasting Food
• Dish TypeDry Side Dishes

Servings2 cups

Prep Time10 minutes

Cook Time5 to 6 Whistles

Passive Timeovernight soaking

Ingredients

For the Sundal

• 1/2cup Green Chana
• 1/2tsp Mustard Seeds
• 1/2tsp Chana Dal
• 1/2tsp Urad dal
• 1/2tsp Cumin Seeds
• 1tsp Coconut grated
• 1tsp Cooking Oil
• Salt to taste

For the Spice Powder

• Handful Curry Leaves
• 2tsp Coconut grated
• 1/2tsp Chana Dal
• 1/2tsp Urad dal
• 2 Dry Red Chillis
• 1/2tsp Cumin Seeds

Instructions

Pre-cooking

1. Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.

For the Spice powder

1. Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.

For Tempering

1. Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
2. Now add the ground spice powder and remaining coconut.
3. Sprinkle some more salt as needed.
4. Offer as Neivedyam and partake.

 

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Posted in: Indian Cook