Navaratri Recipes | Navratri Special Day 1 ~ Brown Karamani Sundal, Ven Pongal

Happy Navarathri to all my dear readers and friends!

Navratri is always a special time. It's even more fun because kids around here get their 10 days holidays or the puja holidays after completing their quarterly examinations. For one, in the back of my mind, I still think I have exams to give! For another my daughter just completed her exams today and refuses to take her book out again for the next 1o days or so.

Its been a fun day for her coming back home and not feel that she has to read. Not that she does anyway. I made Uggani for dinner which got over before even I could think properly. Now that they are all asleep, I was thinking now is the time for the post.

If you guys are ready, then I am. Yes I have been having grand plans to celebrate Navaratri this year. Though we don't keep the Golu, we take great pleasure in visiting our friends home. When we were living in the colony, the 10 long days were spent visiting all the friends house for their golu and rightly enjoying the day. And it becomes even more interesting because of the Sundals offered as prasadam.

So this year, I planned to make one sundal for each day with one more special Neivedyam.

To make it easy for all, I have clubbed few already posted dishes made on Navaratri. Check them on the right sidebar!

Though all sundals are made the same way, each one tastes different. We make sundal with White Channa, Brown Channa, Green Peas, Black Eyed Peas, Kidney Beans, and many more. The seasoning can also vary with each one.

The other dish that's made today was the Ven pongal.

Brown Karamani Sundal

Ingredients Needed

Brown Karamani / Alasandalu / Brown Black Eyed Pea - 1 cup
Onions - 1 small
Green Chillies - 2 medium
Curry Leaves
Salt to taste
Oil - 1 tsp
Mustard Seeds , Urad dal - 1/2 tsp

Method to prepare:

Wash and soak Karamani overnight. This needs to be soaked for atleast 6 hours. When you are using it, drain wash again and add enough water to the lentil.

Pressure cook till it's soft and tender. Drain the water. The water can be used in making Rasam.

Heat a pan with oil. Add in the mustard seeds and Urad dal. When the mustard splutters, add in the onions, green chilies and curry leaves. Saute till the onions are transparent.

Then add the cooked peas, salt and a pinch of turmeric if you want. Combine everything well.

Simmer and cover for a minute.

Serve hot.

Catch you tomorrow with the Day 2 happenings! Happy Sunday!