Thursday, October 6, 2016

Oct 6 - Paal Payasam (Navratri day 6)

I like to alternate the sundals with something sweet for prasaad. two days of savory , followed by one day of a sweet dessert. Today it was a quick Pal payasam. I was playing around with possible shortcuts (aded some forbidden rice flour, which didn't do much for the color, but a mug of warm payasam is always perfect for a nippy fall evening!

Wednesday, October 5, 2016

Oct 5 - Fresh Corn Sundal (Navratri Day 5)

I had somehow neglected to soak beans or legumes for today's Sundal in time to make the neivedyam. So after running my 'soccer mom' chores for the day in between the two kids' Taekwondo clases, I dashed off to my local farm to pick up some corn before they closed. Shucked them off the cob and stir fried in a classic Sundal style. Interesting point to remember, corn cooks the fastest of all the possible legumes, maybe because its a grain!

Tuesday, October 4, 2016

Oct 4 - Black eyed Peas sundal with Omani Lime (Navratri Day 4)

Sundal need not always be seasoned with coconut, although I invariably see it added in almost every variant of sundal that is prepared for spiritual purposes. (which means that onions & garlic are never ever used). This version with black eyed peas had me using a sprinkle of Omani Dried lime that added a smoky tang which complimented the legumes perfectly!

Monday, October 3, 2016

Oct 3 - Ksheera with Cashews & Banana (Navratri - day 4)

Its not exactly a photogenic dish (of course using the right sized grits and a truckload of ghee helps), but I just happen to like using whatIi have around at home and love cooking this comfort food with milk in lieu of water. Plus I soemtimes forget to soak the saffron in warm milk, and so don't always get that golden color that is so desirable. I also happened to have a stock of bananas that needed to be used up before they turned mushy.

Sunday, October 2, 2016

Oct 2 - Masoor dal sundal with toasted pecans (Navratri Day 2)

Sundal made with split mung dal is a standard  sundal variant and i was in no mood to repeat that. The next choice obviously was to work with split masoor. Since split masoor tends to be much more fragile that its mung cousin (just try cooking them side by side, the masoor mushes up almost double as fast, and on top of that loses its gorgeous orange color.
It is possible to retain that gorgeous peachy pink salmon color that raw masoor is blessed with, its about how to process it well enough to retain the color. and this sundal certainly lived up to all my hopes and aspirations, and was delicious to boot.

Related Posts Plugin for WordPress, Blogger...