This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.

This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.

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Ingredients

• Chana dal
• Green Moong dal
• Cow Peas
• Jaggery
• Grated coconut
• Cardamom
• Ghee

This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.

Instructions

Substitutions

• Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
• Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
• Ghee: For a lighter version, unsalted butter or coconut oil can be used.
• Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
• Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.

Variations

• Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
• Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
• Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
• Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
• Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
• Freezer: Not recommended, as the texture may change after freezing.

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The post Sweet Sundal | Mixed Dal Sweet Sundal appeared first on Subbus Kitchen.

Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.

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Ingredients

Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.

• Dry whole green peas
• Raw mango (chopped)
• Red chili
• Sundal powder
• Grated coconut
• Salt
• Curry leaves
• Asafoetida (hing)
• For Tempering:
• Oil
• Mustard seeds

See recipe card for quantities.

Instructions

Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.

Substitutions

• Vegan: This sundal is naturally vegan—no substitutions needed.
• Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
• Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
• Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.

Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.

Variations

• Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
• Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
• Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
• Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.

This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.

Storage

Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.

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The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.

Peanut Sundal is a wholesome, protein-rich South Indian snack that combines the nutty goodness of boiled peanuts with a flavorful tempering of spices and fresh coconut. Light, nutritious, and naturally delicious, it is a popular choice during Navratri as well as a guilt-free evening snack any time of the year. This quick and easy recipe is proof that simple ingredients can come together to create something fan-freaking-fantastic!

In South India, Peanut Sundal holds a special place during festivals, especially during Navratri when different varieties of sundal are prepared each day as offerings (neivedyam) to the Goddess. It’s one of the many sundal recipes that devotees enjoy sharing with friends and family after daily puja rituals. Beyond Navratri, peanut sundal is also made during temple festivals, community gatherings, and as a healthy evening snack at home. Thanks to its protein-rich peanuts and light seasoning, it’s both festive and everyday-friendly—a dish that beautifully blends tradition with wholesome eating.

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Ingredients

Each component in this Peanut Sundal is carefully chosen to deliver a perfect balance of flavor, texture, tradition, and nutrition:

• Raw peanuts anchor the recipe with heartiness and protein, making this snack both filling and nutritious.
• Red chili adds just the right heat—bright, bold, and traditional—for a lively taste without overwhelming the other flavors. 
• Salt brings overall depth and seasoning, ensuring every bite is balanced. 
• Grated coconut (whether fresh or coarsely ground) brings a creamy sweetness and chewy texture that enhances the dish’s comforting character. 
• Sundal powder, a spice blend often used in festival offerings, layers in an additional aromatic complexity and festive note, especially fitting for Navratri and celebratory occasions. 
• Oil, mustard seeds, and curry leaves—these form the quintessential South Indian tempering that infuses the dish with that signature fragrance and umami, creating a flavorful punch with minimal effort. 

Together, these ingredients converge to make a dish that’s visually appealing, spiritually meaningful, and a true celebration of South Indian culinary heritage.

• Raw peanuts
• Red chili
• Salt
• Grated coconut
• Sundal powder
• Oil
• Mustard seeds
• Curry leaves

See recipe card for quantities.

Instructions

Variations

• Spice Level: Adjust the number of red chilies or add a pinch of chili powder to suit your guests’ heat preference.
• Nut Mix: Combine peanuts with roasted chickpeas or cashews for a richer texture and flavor.
• Coconut Options: Use toasted coconut instead of fresh for a nutty aroma, or omit it for a lower-fat version.
• Tempering Variations: Add a few curry leaves and dried red chilies crushed together for a more aromatic South Indian flavor, or a small pinch of asafoetida (hing) for a traditional temple-style taste.

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The post Peanut Sundal | Verkadalai Sundal appeared first on Subbus Kitchen.

Sundal Powder is a simple yet essential spice blend in a South Indian kitchen. Made with just a few ingredients – coriander seeds, Bengal gram dal (kadalai paruppu), and red chilies – this aromatic powder instantly elevates the taste of both poriyal and sundal varieties.

A spoonful of freshly ground Sundal Powder not only enhances flavor but also adds a warm, nutty aroma to everyday dishes. Since it has a good shelf life, many households prepare it in bulk, store it in an airtight container, and use it whenever required.

When cooking with Sundal Powder, remember to adjust the amount of additional spice, as this blend already contains red chilies. With this handy homemade powder, you can turn a simple poriyal or sundal into a flavorful and wholesome dish in minutes!

Sundal Powder is popular throughout the year, but it becomes especially significant during Navratri. Since sundal is a traditional prasadam offered on all nine days of Golu, having this spice mix ready makes festival cooking much easier and quicker. Instead of measuring and roasting spices each day, you can simply add a spoonful of Sundal Powder to instantly enhance the flavor of different sundal varieties.

Beyond Navratri, this powder is also handy for everyday cooking. It can be sprinkled into poriyals (vegetable stir-fries) or added to quick sundal preparations made for evening snacks, special poojas, or when unexpected guests arrive.

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Ingredients

The ingredients for Sundal Powder are carefully chosen to balance flavor, aroma, and texture. Coriander seeds bring a fresh, earthy fragrance, while Bengal gram dal (Kadalai Paruppu) adds body, nuttiness, and a slightly roasted taste. Red chilies provide the right amount of heat and spice, making the powder vibrant and flavorful. Together, these three simple ingredients create a versatile spice mix that enhances any sundal or poriyal.

• Coriander Seeds
• Bengal Gram Dal (Kadalai Paruppu)
• Red Chilies

See recipe card for quantities.

Instructions

Substitution

• Channa Dal (Bengal Gram Dal): You can replace it with toor dal (pigeon peas) or urad dal (black gram dal) for a slightly different flavor. Each gives a unique nuttiness.
• Red Chilies: If you don’t have whole dried red chilies, substitute with red chili powder. Start with a small amount and adjust to taste.
• Coriander Seeds: These are key to the aroma, but if unavailable, you can use a smaller quantity of cumin seeds as a backup (though the flavor will change slightly).
• Milder Version: Reduce the red chilies or use byadgi chilies for color with less heat.
• Spice Boost: Add a few black peppercorns or a pinch of hing (asafoetida) while roasting to deepen the flavor.

Variations

• Sundal Powder with Coconut: Add a few tablespoons of dry grated coconut while roasting for a richer, slightly sweet flavor. This version pairs well with sweet corn sundal.
• Spicy Sundal Powder: Increase the number of red chilies or include a few peppercorns for a bolder, spicier mix.
• Aromatic Twist: Add a small piece of cinnamon or a couple of cloves along with the coriander seeds to give the powder a subtle festive aroma.
• Urad Dal Sundal Powder: Replace channa dal with urad dal for a slightly different nuttiness and texture.
• Multi-purpose Powder: Include a teaspoon of cumin seeds along with the coriander seeds—this makes the powder suitable not just for sundal, but also for poriyal and kootu.

Storage

• Store the Sundal Powder in an airtight container to maintain its aroma and flavor.
• Keep it in a cool, dry place, away from direct sunlight or moisture.
• When stored properly, the powder can stay fresh for 4–6 weeks at room temperature.
• For longer shelf life, you can store it in the refrigerator, which can extend freshness up to 3 months.
• Always use a dry spoon to scoop out the powder to prevent clumping or spoilage.

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The post Sundal Powder / Curry Powder appeared first on Subbus Kitchen.

Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!

Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.

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Ingredients

Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.

• Karamani (black-eyed peas)
• Fresh grated coconut
• Red chili
• Curry leaves
• Mustard seeds
• Hing (asafoetida)
• Coconut oil
• Salt

See recipe card for quantities.

Instructions

Substitutions

• Legumes: If you don’t have karamani (black-eyed peas), you can easily swap them with other legumes such as white chana (chickpeas), green gram (moong beans), or rajma (kidney beans). Each will give a slightly different texture but still taste delicious.
• Coconut: Fresh grated coconut is traditional, but if it’s not available, you can use frozen grated coconut (thawed) or even a small spoon of unsweetened desiccated coconut in a pinch.
• Oil: Coconut oil adds authentic South Indian flavor, but you can substitute with sesame oil or sunflower oil if you prefer a milder taste.
• Spice: If you like more heat, add a slit green chili along with the tempering. For a kid-friendly version, skip the red chili altogether.
• Hing (Asafoetida): If you don’t have hing, you can leave it out or use a pinch of garlic powder for a different but still flavorful aroma.

Variations

• Masala Sundal: Add a spoon of freshly ground sundal podi or rasam powder along with the tempering for a spicier, more robust flavor.
• Tangy Twist: Squeeze in a few drops of fresh lemon juice just before serving to give the sundal a refreshing brightness.
• Vegetable Boost: Mix in finely chopped cucumber, carrots, or raw mango for a salad-style sundal that’s colorful, crunchy, and extra nutritious.
• Sweet Sundal: For a festive twist, replace the tempering with a light jaggery syrup and grated coconut to make a mildly sweet version, often enjoyed during Navratri.
• Sprouted Sundal: Use sprouted karamani instead of boiled for an even healthier, protein-packed option.

Storage

• Room Temperature: Karamani sundal stays fresh for up to 6–8 hours at room temperature, making it perfect for serving during festivals or as a prasadam.
• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently warm it on the stovetop or in the microwave before serving. If it feels a bit dry, sprinkle a teaspoon of water or coconut oil to freshen it up.
• Freezing: Not recommended, as the texture of the beans and coconut changes after thawing.

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The post Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal appeared first on Subbus Kitchen.

Looking for a wholesome, protein-packed meal that’s both nutritious and delicious? Dal Palak is the perfect combination of creamy lentils and fresh spinach, infused with aromatic spices for a comforting and flavorful dish. This easy-to-make recipe is not just healthy but also bursting with taste, making it a great choice for a hearty lunch or dinner. Whether paired with steamed rice or warm rotis, this dish is sure to become a family favorite. Keep reading to learn how to make this fan-freaking-fantastic dish in no time!

Dal Palak is a versatile dish that can be enjoyed year-round, but it becomes especially popular during the winter months when fresh spinach is in season. The combination of protein-rich lentils and iron-packed spinach makes it a nutritious choice for colder days, providing warmth and energy.

In Indian households, Dal Palak is a staple comfort food, often prepared as part of everyday meals rather than being reserved for special occasions. However, it is commonly made during festivals like Navratri and Ekadashi, when people opt for simple, sattvic (pure) vegetarian meals. Additionally, it is a favorite during fasting periods and post-festival detoxes, as it is light, easy to digest, and highly nutritious.
Whether enjoyed as a cozy winter dish, a nourishing meal during festive times, or simply as part of a balanced diet, Dal Palak remains a beloved classic in Indian cuisine!

This Dal Palak recipe was inspired by my other delicious dal variations on the Subbus Kitchen site, where I’ve explored different ways to bring out rich, comforting flavors in traditional Indian cooking. For a perfectly balanced meal, pair this with this amazing Jeera Aloo recipe—the combination will elevate your dining experience with complementary textures and flavors. Trust me, once you try this, it’s going to be a staple in your kitchen!

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Ingredients

A clear, well-organized shot of the ingredients for Dal Palak helps showcase the freshness and simplicity of this wholesome dish. Each ingredient plays a crucial role in balancing flavors, texture, and nutrition. Toor dal (pigeon pea lentils) is chosen for its creamy texture and mild flavor, perfectly complementing the fresh spinach (palak), which adds earthy richness and a boost of vitamins. Garlic and green chilies infuse a hint of spice and warmth, while cumin seeds and mustard seeds enhance the dish with their aromatic depth. Turmeric powder and hing (asafoetida) aid digestion and bring out the vibrant color. Finally, a drizzle of ghee at the end elevates the dish, adding a rich, comforting finish.

Ingredients for Dal Palak:

• Toor Dal (Pigeon Pea Lentils)
• Fresh Spinach (Palak)
• Onion
• Tomato
• Red Chilies
• Garlic
• Mustard Seeds
• Cumin Seeds
• Turmeric Powder
• Hing (Asafoetida)
• Red Chili Powder
• Coriander Powder
• Salt
• Ghee
• Water

See recipe card for quantities.

Instructions

Hint: For extra flavor, try adding a squeeze of fresh lemon juice just before serving. It will brighten up the dish and balance the richness of the dal.

Variations

Here are some delicious variations of Dal Palak you can try to add a twist to the traditional recipe:

1. Moong Dal Palak – Substitute toor dal with moong dal for a lighter, quicker-cooking version of the dish. The moong dal adds a delicate flavor while maintaining the creamy texture.
2. Dal Palak with Coconut – Add freshly grated coconut to the dal towards the end of cooking for a rich, creamy texture and a slightly sweet flavor.
3. Lemon Dal Palak – Add a squeeze of fresh lemon juice towards the end of cooking to enhance the flavors with a tangy kick. This adds a refreshing zing to the dish.
4. Spicy Dal Palak – If you like extra heat, increase the number of Red chilies or add a pinch of red chili flakes while cooking the spices.
5. Dal Palak with Veggies – Include other vegetables like carrots, potatoes, or even bottle gourd to make it a more wholesome, one-pot meal.
6. Kasuri Methi Dal Palak – For an aromatic twist, stir in some dried fenugreek leaves (kasuri methi) towards the end of cooking. It adds a unique flavor to the dal palak.
7. Garlic and Ginger Dal Palak – For a more robust flavor, increase the amount of garlic and ginger in the tempering. You can also add a bit of garlic paste for extra depth.
8. Dal Palak with Ghee Tadka – Finish the dish with a flavorful ghee tempering (tadka) of garlic, cumin seeds, and dried red chilies for a richer taste.

These variations allow you to experiment and tailor the dish to your taste, while still keeping the essence of Dal Palak intact!

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The post Dal Palak appeared first on Subbus Kitchen.