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Karivepaku Kobbari Patcha Senagala Sundal is my Navratri Day 8 Neivedyam. Today’s Neivedyam was this Sundal along with Curd Rice. The pictures are not touched on at all. However, the lighting in my kitchen this morning was totally weird and however much I tried, the curd Rice was turning very white.

I have used dried green chickpea for the sundal. Though it is no longer green in colour after the boiling. I have also used a Curry leaf spice powder for the seasoning. It was very different and so inviting too.

Karivepaku Kobbari Patcha Senagala Sundal

Ingredients Needed:

For the Sundal
1/2 cup Green Chana
1/2 tsp Mustard Seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
1/2 tsp Cumin Seeds
1 tsp Coconut Grated
1 tsp Cooking Oil
Salt to Taste

For the Spice Powder

Handful Curry leaves
2 tsp Coconut Grated
1/2 tsp Chana Dal
1/2 tsp Urad Dal
2 Dry Red Chillis
1/2 tsp Cumin Seeds

Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.
For the Spice powder
Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.
For Tempering
Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
Now add the ground spice powder and remaining coconut.
Sprinkle some more salt as needed.
Offer as Neivedyam and partake.

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Karivepaku Kobbari Patcha Senagala Sundal

Karivepaku Kobbari Patcha Senagala Sundal is a lentil salad made for Navratri Pooja with dried Green Chickpea seasoned with curry leaf spice powder.

Course Salads

Cuisine South Indian

By Cook Method Pressure Cooker, Stovetop

Occasion Navaratri

By Diet Fasting Food

Dish Type Dry Side Dishes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2 cups

Author Srivalli

Ingredients

For the Sundal

• 1/2 cup Green Chana
• 1/2 tsp Mustard Seeds
• 1/2 tsp Chana Dal
• 1/2 tsp Urad Dal
• 1/2 tsp Cumin Seeds
• 1 tsp Coconut Grated
• 1 tsp Cooking Oil
• Salt to Taste

For the Spice Powder

• Handful Curry leaves
• 2 tsp Coconut Grated
• 1/2 tsp Chana Dal
• 1/2 tsp Urad Dal
• 2 Dry Red Chillis
• 1/2 tsp Cumin Seeds

Instructions

Pre-cooking

• Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.

For the Spice powder

• Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.

For Tempering

• Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
• Now add the ground spice powder and remaining coconut.
• Sprinkle some more salt as needed.
• Offer as Neivedyam and partake.

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