Navarathiri is a major festival celebrated all over India – spanning 9 days, nights and the 10th. day. It is celebrated differently in various parts of the country – though most of the celebrations are in honour of Durga or Shakti (female as the source of all strength). In South India, all three major goddesses are venerated (Durga for the first 3 days, Lakshmi for the next 3 and Saraswathi for the last 3). Many devotees fast during this period with food restricted to very simple preparations. In South India, it is common to make sundal (a snack). There are several types of sundal. I began the festival with a sweet sundal. It tasted wonderful.

Ingredients
1/2 cup green mung beans (sabut moong, pachai payaru)
1/3 cup date paste
A generous pinch of cardamom powder
3 tbsp grated coconut
A pinch of salt
Method
Soak the mung beans for 5-6 hours or overnight
Pressure cook for 2 whistles, adding just enough water (the cooked beans should not be mushy)
Drain excess water, if any
Set aside
Heat the date paste (adding a little water, if necessary)
Add cardamom powder and salt
When the mixture begins to boil, add the cooked mung beans and mix well
Cook till all the moisture evaporates
Add grated coconut and toss well
Remove from flame and serve hot or at room temperature
Enjoy!