For neivedhyams, no onions or no garam masalas. But as the powder that is to be added for the sundal is made ready and added along with the sundal that is made every day. The powder is a bit spicy and thats why it is named as Masala Sundal.
Ingredients needed for the spicy powder:
Urad Dal whole - 1/2 cup
Channa dal - 1 cup
Red Chilly - 20 nos
Dhaniya (Coriander seeds) - 2 cups.
Hing - 1 inch piece (solid hing)
Grated coconut - 1 cup (fry it in a dry pan till they turn slightly golden brown in colour)
Oil - 2tbsp
How to make the spicy powder:
In a pan add 1 tbsp of oil and fry Dhaniya first and then add remaining ingredients except hing and Red Chillies. When the dals turn golden brown, remove and spread it on a plate and let it cool. Add the remaining 1 tbsp of oil and fry hing first and then add red chillies to the oil so that the smell will not spread the entire house.
Grind all the ingredients together to a fine paste along with the coconut. Store in an airtight container in the fridge.
How to use this powder to make spicy masala sundal:
Pressure cook the dals (especially green peas, Kabuli channa, chick peas, white peas, rajma, double beans, whole moong dal) after soaking it over night. Drain the excess water. In a pan add oil and mustard seeds and when it splutters add the cooked dal and mix well. Add the required quantity of salt and add 2 tbsp of the masala powder to it and mix well.
Masala Sundal for Navarathri Neivedhyam is ready.
Ingredients needed for the spicy powder:
Urad Dal whole - 1/2 cup
Channa dal - 1 cup
Red Chilly - 20 nos
Dhaniya (Coriander seeds) - 2 cups.
Hing - 1 inch piece (solid hing)
Grated coconut - 1 cup (fry it in a dry pan till they turn slightly golden brown in colour)
Oil - 2tbsp
How to make the spicy powder:
In a pan add 1 tbsp of oil and fry Dhaniya first and then add remaining ingredients except hing and Red Chillies. When the dals turn golden brown, remove and spread it on a plate and let it cool. Add the remaining 1 tbsp of oil and fry hing first and then add red chillies to the oil so that the smell will not spread the entire house.
Grind all the ingredients together to a fine paste along with the coconut. Store in an airtight container in the fridge.
How to use this powder to make spicy masala sundal:
Pressure cook the dals (especially green peas, Kabuli channa, chick peas, white peas, rajma, double beans, whole moong dal) after soaking it over night. Drain the excess water. In a pan add oil and mustard seeds and when it splutters add the cooked dal and mix well. Add the required quantity of salt and add 2 tbsp of the masala powder to it and mix well.
Masala Sundal for Navarathri Neivedhyam is ready.
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