Navrathri is almost upon us. This festival of 9 days/nights is celebrated all over the country, albeit with differences in each region. In the North where I stay, it is meant for fasting and eating simple food. Unfortunately, much of this ‘simple, fasting food’ is deep fried and can pose a health hazard. In South India, no fasting is undertaken. However, offerings to the Gods are a daily feature throughout the festival. Normally, the offering is a sundal (a lentil or legume, prepared in a very simple way). It can be sweet or savoury. I will present a few sundal recipes through the next 10 days or so.

Ingredients 
1/2 cup green gram (sabut moong, pachai payaru)
1/4 cup grated coconut
1 tsp finely chopped ginger (optional)
Salt to taste
For The Seasoning
1/2 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentil (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
2 dried red chillies
1 sprig curry leaves|
Method
Wash and soak the green gram for 3 hours
Drain and transfer to a pressure cooker
Add 1 cup water and salt
Pressure cook for 2 whistles
Let the steam release naturally and open the lid
Drain any excess water
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add split black lentil
Roast till the lentil begins to turn golden brown
Add asafoetida, red chillies and curry leaves
Saute for a few seconds
Add the cooked green gram
Mix well
Garnish with coconut and remove from flame
Serve warm as a snack
Enjoy!