Senaga Guggillu/Sundal

Sundal is made as an offering (prasadam) during Navaratri and Maha Sivaratri festivals.

Soaking time: 6 hours
Preparation time : 20 mts

Ingredients

Chickpeas/senagalu: 1 cup1Oil: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/4 teaspoon
Urad dal: 1/4 teaspoon
Chana dal: 1/4 teaspoon
Dried red chilli: 2
Asafoetida: 1 pinch (optional)
Oinon: 1; small, finely chopped (optional)
Curry leaves: 1 twig
Coconut: 1 tablespoon; grated (optional)

1. Pressure cook chick peas along with sufficient water and salt till soft.
2. Drizzle oil in a pan. Heat the oil on medium flame. Add mustard seeds and let them splutter.
3. Add the cumin seeds and dals. As the dal turns lightly red, add the onion, asafoetida, chillis and curry leaves. Saute for 10 secs.
4. Add the cooked chick peas and mix gently. Adjust salt, sprinkle grated coconut. Mix well and turn off heat.

Facts about Chickpeas:  Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. (Source of information: Wikipedia)

Ravva Kesari

Ravva Kesari (Sooji ka Halwa) is a sweet dish commonly prepared in South India.

Ingredients

Semolina/ravva/sooji : 1 cup

Milk : 3 cups (You can also use 2 cups water + 1 cup milk)

Sugar : to taste

Cardamom powder : 1 big pinch

Cashew nuts : as per your choice

Raisins : as per your choice

Ghee/ clarified butter : 3 tablespoons

Saffron colour/ Saffron strands : as per required colour

1. Heat 1/2 tablespoon of ghee in a heavy bottom saucepan. Roast cashew nuts and raisins. Scoop them in to a cup.

2. In the same pan, add the remaining ghee and roast semolina until the raw smell of semolina is gone. Remove from heat and keep aside.

3. Pour milk (or water+milk) in a vessel and bring to boil.

4. Add sugar and let it dissolve completely. Add the saffron colour water and cardamom powder. Stir well.

5. Add the roasted cashew nuts, raisins, semolina while stirring continuously to avoid forming of lumps.

6. Cook on a low flame till all water is evaporated.

If you are preparing this dish as prasadam then avoid using saffron colour. If you are using saffron colour powder, dissolve in water to prepare the saffron colour water. If you are using saffron strands, gently crush the strands and add to a tablespoon of warm water.

Tip : Semolina should be roasted properly on low flame. This avoids Kesari from leaving a sticking feeling after eating.