It is Navratri again, the festival of nine nights. In the North Indian tradition, these are in celebration of the nine forms of Durga. In the South Indian tradition, the days are equally divided between Durga, Lakshmi and Saraswathi. Women (and men) maintain a fast during these nine days. In South India, the concept of fasting for Navratri does not exist. However, across the country, it is believed that these nine days of festivities represent good over evil. Offertories are prepared with great devotion. These can be anything – sweet or savoury. In South India, along with numerous other preparations, sundals are a must. I have posted several sundal recipes in previous years. Please refer to the “Snacks” section. My recipe today is mung bean sundal, a delightful snack.

Ingredients
1/2 cup split mung beans (moong dal, paasi parupu)
1/4 cup grated coconut
A pinch of turmeric powder (haldi, manjal podi)
Unrefined salt to taste
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 red chili (optional)
A pinch of asafoetida (hing, perunkayam)
1 green chili, slit (optional)
1 sprig curry leaves
Juice of 1/2 a lime
Method
Roast the mung beans till it is warm to touch (do not roast till it turns colour)
Remove from flame and rinse well
Transfer to a vessel and add turmeric powder and a salt
Cook on medium heat till the mung beans are soft but not mushy
Remove from flame and drain the liquid, if any
Set aside
Heat a wok and add mustard seeds and asafoetida
When the mustard seeds begin to splutter, add red chili (if using), green chili (if using) and curry leaves
Add the cooked mung beans and adjust salt
Mix well
Cook on medium heat for 2-3 minutes
Add the coconut and mix well
Remove from flame
Once the dish has cooled, add the lime juice and mix well
Serve at room temperature with your favourite beverage
Enjoy!