Recipe: Green Moong Sundal

Continuing on my Navaratri Sundal recipes, this is a super easy recipe that barely took any time to make. And because there is no soaking involved, this is perfect for those times when we need to make something quickly. It is also a good evening snack.

Green Moong Sundal


  • ½ cup green moong dal
  • 1 green chilli, finely chopped
  • 1 tbsp grated coconut
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1/8 tsp asafoetida
  • Lemon juice to drizzle to taste
  • Salt to taste
  • Finely chopped coriander leaves to garnish


  • Soak the green moong dal for about an hour in warm water.
  • After an hour, wash the dal well and keep aside. Heat water in a pan and add a tsp of oil and a bit of salt and add the moong dal. When the water starts to boil, reduce the flame to a low medium and keep stirring in between so that water does not overflow the pan.
  • Keep checking the consistency of the dal being cooked. The dal should be al-dente and neither under not overcooked. To know when the dal is perfectly cooked, take one small piece of the dal and press it with your fingers, if it’s able to be mashed, it’s cooked just right. Once the dal is cooked just right, remove it from the gas and strain it, removing all excess water.
  • Heat another pan and add the balance oil. When the oil heats up, add in the mustard seeds. When the mustard seeds pop, add in the asafoetida. After a couple of seconds, add in the finely chopped green chilli and stir.
  • Add in the drained dal and stir. Add salt and the grated coconut and stir well. Drizzle with lemon juice and garnish with coriander leaves and serve warm or cold.

For more sundal recipes:

Festivals of India – Navaratri

Dedicated to the Mother Goddess and the feminine energy, one of Hinduism’s most revered festivals, the Navaratri is a biannual festival spanning over nine nights and ten days, first in the month of Chaitra which translates to March/April of the Gregorian calendar and again in the month of Sharada which translates to September/October in the Gregorian calendar. It is observed for different reasons and celebrated differently in various parts of the country.

The word Navaratri means nine nights in Sanskrit, with nava meaning nine and ratri meaning nights. Navaratri, which is dedicated to Goddess Durga is all about the victory of good over evil. Goddess Durga fought the demon king Mahishasura for nine days and killed him, marking the triumph of good over evil. In the eastern and northeastern states of India, Durga Puja is synonymous with Navaratri, where Goddess Durga battles and emerges victorious over the buffalo demon Mahishasur to help restore dharma. In the southern states, the victory of Durga or Kali is celebrated. In all cases, the common theme is the battle and victory of good over evil based on a regionally famous epic or legend such as the Devi Mahatmya.

Celebrations include worshipping nine goddesses during nine days, stage decorations, recital of the legend, enacting of the story, and chanting of the scriptures of Hinduism. The nine days are also a major crop season cultural event, such as competitive design and staging of pandals, a family visit to these pandals, and the public celebration of classical and folk dances of Hindu culture. Many devotees often celebrate Navaratri by fasting. On the final day, called Vijayadashami or Dusshera, the statues are either immersed in a water body such as a river or ocean, or the statue symbolising evil is burnt with fireworks, marking the destruction of evil. During this time preparations also take place for Deepavali or Diwali which is the festival of lights which is celebrated twenty days after Vijayadashami.

The nine forms of Goddess Durga, collectively known as Navdurga, are celebrated during Navratri. Every day of the festival is dedicated to a different incarnation of the Goddess. There is a colour for every day that can be worn throughout the festival. These colours have a lot of importance and are considered auspicious.

On the first day, Goddess Durga is worshipped as Shailputri, the daughter of the king of mountains, or Goddess Parvati who is worshipped as the wife of Lord Shiva. This avatar embodies the combined power of Brahma, Vishnu, and Mahesh. The colour for the first day is red indicating strength. An individual who leads a frugal lifestyle, who is cheerful and bestows happiness, richness, tranquillity, and grace upon all of her devotees, Brahmcharini is worshipped on the second day. Brahmcharini is supposed to be the way to Moksha and royal blue is the colour for the day, associated with a calm yet powerful soul. On the third day, Goddess Durga is worshipped as Chandraghanta who is the epitome of grace and dignity. A symbol of peace and prosperity, she is a strong woman with a lot of power and so yellow is the colour for the day.

Kushmunda who is worshipped on the fourth day, is believed to be the founder of the cosmos and is said to have created the universe and enriched it with flora and fauna. This is why the colour of the day is green which symbolises the globe and greenery. Skand Mata, the commander-in-chief in their war against evil is worshipped on the fifth day. She is the representation of the vulnerability of a mother who can fight anyone when anyone troubles her children. The colour of the day is grey which represents a mother’s fear when her child is in danger and she is determined to do everything it takes to keep her child safe. On the sixth day, Katyayani is worshipped. She was born to the great sage Kata as an avatar of Goddess Durga. While clothed in orange, she emits immense courage and so orange is the colour of the day symbolising bravery.

Worshipped as Kalratri for her three eyes, dark skin, unkept hair and exuding a fearless attitude with her breath-producing flames, Kalratri resembles Goddess Kali, Goddess Durga’s most terrifying aspect. She wears white, the colour of peace and tranquilly and so the day’s colour is also white. On the eighth day, Goddess Durga is worshipped as Maha Gauri, representing intelligence, peace, prosperity and calm. Her hue was said to have changed from white to black after spending time in the deep Himalayan forests. After Shiva bathed her in the waters of the sacred River Ganga, her body regained its beauty, and she was given the name Maha Gauri, which means extremely white. Pink is the colour of the day, representing hope and a fresh start. On the last day, she is worshipped as Siddhidatri who has incredible healing abilities. She has four arms and looks to be in a cheerful mood. She blesses everyone as a manifestation of the Mother Goddess. The goddess is shown in a happy state as if she were a clear day’s sky. As a result, this day’s colour is sky blue, symbolising awe at nature’s splendour. In South India, on this day, Goddess Saraswati is worshipped who is the manifestation of learning, knowledge, music and the arts through the Ayudha Puja. On this day, everyone worships their tools of the trade so students pray to their books, musicians thank their instruments, office workers pray to their laptops etc. Students visit their teachers, express respect, and seek their blessings.

The festival ends with Dusshera on the tenth day when Goddess Durga was victorious over the demon Mahishasura. In some parts of India, Dussehra is associated with the victory of the God Rama over the demon-king Ravana. In northern India, the Ram Lila of the Play of Rama is the highlight of the festival with different episodes of the epic Ramayana dramatised on successive nights. On Dusshera, the actor playing Lord Rama fires a flaming arrow at an effigy of Ravana which is then burned. In many regions, Dussehra is considered an auspicious time to begin educational or artistic pursuits, especially for children.

Today, we are on the third day of Navaratri and my prayer is that may Goddess Durga and her various incarnations protect you from everything and remove all obstacles from your lives. May the divine feminine energy grant you all your wishes!

Navratri Recipes: Green Peas Sundal

Another day during Navratri and another sundal to offer the Goddess. The Sundal this time is made of fresh peas and is another super quick recipe. You could make this as a quick afternoon snack when the children are home from school and it is also very healthy to boot! This is a far cry from the commercial and suage and salt laden biscuits and sweets that are usually eaten.

Green Peas Sundal


  • 2 cups fresh or frozen green peas
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1/8 tsp asafoetida powder
  • 4-5 curry leaves
  • 1 tsp green chilli paste
  • 2-3 tbsp grated coconut
  • 1 tbsp oil
  • Lemon juice to taste
  • Salt to taste
  • Coriander leaves to garnish


  • Soak the frozen green peas in hot water for 15 minutes and then cook them in a microwave or the stovetop till the peas are cooked, but still retain their green colour. Drain and keep aside.
  • Heat the oil in a pan and when the oil is warm, add the mustard seeds and let them pop.
  • Then add the urad dal and let it start to brown. Next add the asafoetida powder, curry leaves and green chilli paste and stir for a couple of seconds.
  • Now add the boiled and drained green peas and season with salt. Stir for a few minutes.
  • Then drizzle the lemon juice and add the coconut and stir well to mix into the peas.
  • Garnish with coriander leaves and serve warm or cold as a salad or snack.

Navratri Recipes: Chana Dal Sundal

Since it’s the festival of Navratri going on, I am making some kind of Sundal every day as an offering or neividhyam to the Goddess. Today’s Sundal is a simple and delicious Sundal made out of Chana Dal. This is easy to make and took me less than 10 minutes to make (without taking into account the soak time). This is a definite keeper for me.

Chana Dal Sundal


  • 2 cups chana dal
  • 2-3 tbsp grated coconut
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp split urad dal
  • 4-5 curry leaves
  • 3-4 dried red chillies, broken
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 2 tbsp lemon juice
  • 1 tsp grated ginger
  • Salt to taste
  • Coriander leaves to garnish


  • Soak the chana dal in hot water for 1-2 hours.
  • Cook the chana dal in the same pan it was soaked in with 1/4 tsp turmeric powder, salt and 1/8 tsp asafoetida in enough water on the stove till it gets cooked, but still retains it’s shape. Remove from the flame and drain and cool the chana dal.
  • If you plan to use the pressure cooker, just cook it for a max of 2 whistles. Remove from the cooker when the pressure goes down and drain the chana dal.
  • In another pan, heat the oil and when it warms up, add the mustard seeds and let the seeds pop.
  • Then add the urad dal, remaining asafoetida, curry leaves, grated ginger and broken dried red chillies and stir for a few seconds.
  • Now pour in the drained chana dal and stir well to mix everything for a few minutes.
  • Switch off the flame and add the lemon juice and grated coconut. Garnish with coriander leaves and serve as a salad or side with a south indian meal.

For more Navratri Sundal recipes, here are some other recipes:

Navratri Recipes: Sweet Corn Sundal

Another Navratri sundal recipe. This one came about serendipitously. I actually wanted to make something sweet that day but became late to make the offering so thought of making something with sweet corn. I made it like any sundal, but changed it up a bit. It also makes a very healthy salad or as a side for your main meal. S loved it so much that he made me make it again the next day.

Sweet Corn Sundal


  • 2 cups frozen sweet corn
  • 1 tsp mustard seeds
  • 1/2 tsp broken urad dal
  • 1/2 tsp white sesame seeds
  • 1/4 cup grated coconut
  • 1/8 tsp asafoetida powder
  • 3-4 curry leaves
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste


  • Boil the sweet corn in a microwave for 5-10 minutes seasoned with some salt until the corn is soft and cooked.
  • Heat the oil in a pan and when it warms up, add the mustard seeds and let it crackle. Then add the urad dal and sesame seeds and stir for a while till the urad dal turns a golden brown colour and the sesame seeds start to pop. Don’t let them turn black.
  • Add the asafoetida and curry leaves and let the curry leaves become crisp.
  • Now add the green chilli paste and stir for a few minutes. Then pour in the cooked corn and let it stir for 2-3 minutes.
  • Check for seasoning at this point. If you are making this as an offering, then no tasting, please.
  • Drizzle the lemon juice and the grated coconut and switch off the flame.
  • Serve hot as a side dish or cold as a salad.