Navaratri is a festival that is celebrated for nine days. In India a different legume is cooked each day and served to God and then to visitors. Normally a savory version is made and I had been wanting to make the sweet version for a while although I was skeptical because I prefer savory stuff. Finally, managed to squeeze it in and was pleasantly surprised at the taste because there was only a hint of sweetness and the salad tasted great. Feel free to increase the quantity of jaggery if you prefer a much sweeter version. Off to the recipe.
Festival snack with black eyed peas.
- black eyed peas - 1 cup - soaked and cooked
- oil - 1 tsp
- mustard seeds - 1/4 tsp
- curry leaves - few
- urad dal - 1/2 tsp
- red chillies - 2
- coconut - 1 tbsp
- jaggery - 1 tbsp
- salt - to taste
Soak the black eyed peas overnight and cook.
Heat oil and splutter mustard seeds. Add urad dal, chillies and curry leaves. When the dal turns golden brown add the cooked black eyed peas, coconut, jaggery and salt. Simmer for a few minutes until the jaggery melts.
2 years ago: Thenkuzhal Murukku
1. Soaked black eyed peas ready for cooking. I cook legumes in a pressure cooker.2. After cooking.3. Heat oil and splutter mustard seeds. Add urad dal, chillies and curry leaves.4. When the dal turns golden brown add cooked black eyed peas, coconut, jaggery and salt.5. Mix and simmer for 5 minutes until the jaggery melts. Turn off the stove.
Healthy sundal ready.