Tuesday, September 27, 2011

Green gram sundal

It is one of the Navaratri snacks. I usually prepare this sundal on Tuesday or friday on Navaratri time. I have heard that there are different sundals for different days during Navaratri. All dishes made with Jaggery are close and Sacred to Ambal or Goddess Parvathy.
We usually prepare variety rice in the morning and offer as prasadham and sundal in the evening. Today being the first day of Navaratri, we prepare Sweet Pongal (recipe here) in the morning and since today being tuesday I prepared Payaru sundal.

You need:
Green gram - 1 cup
Coconut - 3 tsp
Jaggery - powdered 3 tsp
Oil - 1 tsp
Mustard - 1/4 tsp

Soak the green gram for 3 -4 hours and cook for 2 whistles. In a pan, add oil and splutter mustard seeds. Then add the cooked green gram and just saute in low flame. Now add the coconut and saute for a while. Turn the flame off. Add the powdered jaggery and close the lid. After some time, the sundal is ready to eat.
It is yummy and very healthy. You can also use sprouted green gram which is healthier.

For more tips on preparing sundal check here.

Friday, September 23, 2011

Bengal gram Sundal

Bengal gram and Split green gram Sundal are my most favorites, as they are easy to prepare and require no previous day soaking. They taste just great with a little salt to them. They are anytime snack cooked even in a microwave. My mom used to prepare this on any one of the days of Navartri for the Neivedhyam and ofcourse I always insist her to make on other days too!

You need:
Bengal Gram - 1 cup
Green chilli - 3-4
Asafoetida - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 string
Coconut oil - 2 tsp or for tampering

Cook the soaked pulses in cooker for 2 whistles. Do not add water to the pulses for cooking. Heat oil in  a skillet. Add the mustard seeds and allow it to sizzle. Then add the green chillies, curry leaves, asafoetida, and finally add the cooked pulses. If you like, add a tsp of coconut and saute for about a min. Remove from stove and serve.
Since this is a healthy snack, I prefer to have without coconut. 

For some tips on preparing different types of sundal check out here

Friday, September 16, 2011

Tips on making Sundal

Navaratri is arriving soon! I have always got doubts of the different types sunda;s and how to prepares! Of course, it is not only required to prepare on Navaratri days, can try on any day you like to have. As they have such great nutritional value. Each variety takes different cooking time, and type of vessels or skillets we use. Lentils, pulses or even grains can be used to prepare sundal. They have to be cooked soft but not squashy and some might take longer time to cook yet it is easy to check the consistency.
Coming to the beans,
The below ones require overnight soaking in water and needs to be cooked in pressure cooker for 3 whistles.

Now, these are the pulses which requires no soaking and they can be cooked with 2 whistles in cooker or just cooked in water until soft.
Split green gram/ mung dal/ Payathamparuppu
Bengal gram/ Chana dal/ Kadalaiparuppu
Their nutrient value:
Pulses and beans are reputed to lower blood cholesterol. Dried beans and canned beans lower serum lipids. Ex: Bengal gram ( chana dal ) consumed for several weeks may reduce serum cholesterol levels by increasing faecal excretion of total vile acids. Pulses and beans help diabetics by reducing post meal rise in blood sugar. The ability of carbohydrates depend on their speed of absorption. 
Germination and fermentation:
The simple measure of soaking pulses in water for 2 to 3 days improves their nutritive value and vitamin A & C content .Germination increases the content of folic acid and other vitamins of B group. Tannins and phytates, which adversely affect bioavailability are broken down by germination.
Fermentation of pulses to produce Idly, dosa, dhokla, etc enhances its content of vitamins of B group, and decreases the levels of phytate and trypsin inhibitators.

Pulses below require 1 -2 hour soaking in water, and pressure cooked for 2 whistles.

Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is an aperient i.e. a laxative. when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness.
Fevers :- Water in which green grams are soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. It can be given in a small quantity even during acute phase of appendicitis.
Beauty-Aid :- Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Its application over the face bleaches the color and gives good complexion. Black gram flour is also used for washing the hair with green gram paste to lengthen hair and prevent dandruff.

Finally, looking into nuts, peanut should soaked in water for about an hour and cooked for 3-4 whistles.

Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. They are good sources of vitamin E, niacin, folate, protein and manganese. In addition, peanuts provide resveratrol, and the phenolic antioxidant.
Your Heart Will Go Nuts for Peanuts

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