Black Gram Sundal | Karuppu Ulundu Sundal
Navratri is a nine-day Hindu festival dedicated to the worship of Goddess Durga in her nine divine forms. One of the special traditions during this festival, especially in South India, is preparing Sundal – a healthy and flavorful dish made with legumes. Among the many varieties, Black Gram Sundal (Karuppu Ulundu Sundal) holds a unique place.
Sundal is not just food; it is a symbol of devotion, community, and nourishment. It is usually offered as prasadam (offering) to the Goddess and then shared with family, friends, and guests who visit during Navratri Golu (the display of dolls and deities). Every day of Navratri, a different Sundal is made using various lentils or legumes such as chickpeas, green gram, black-eyed peas, and horse gram. The use of black gram (urad dal) is considered auspicious as it is believed to bring strength and prosperity.
Black gram, also known as urad dal, is packed with protein, iron, fiber, and calcium. It helps improve digestion, boosts energy, and supports overall health. During Navratri fasting, when many people follow a satvik diet (pure, vegetarian food without onion and garlic), Black Gram Sundal becomes an excellent source of nutrition.
This simple dish is made by soaking and cooking whole black gram, then sautéing it with mustard seeds, curry leaves, green chilies, and grated coconut. A dash of hing (asafoetida) enhances digestion while fresh coconut adds a mild sweetness. The flavors are light yet wholesome, making it perfect as an evening snack or a festival offering.
In Navratri celebrations, food is closely tied to devotion. Offering Sundal is a way of thanking the Goddess for her blessings and sharing joy with others. Black Gram Sundal is also considered a satvik prasad, which means it is pure and suitable for sacred rituals. Preparing Sundal with love and devotion adds spiritual energy to the home during the festive season.
Tips for Perfect Black Gram Sundal
• Always soak the black gram overnight or at least 6–8 hours for soft cooking.
• Do not overcook; the grains should remain whole and not mushy.
• Freshly grated coconut gives the authentic taste of Sundal.
• You can lightly drizzle some lemon juice for added freshness.
Whether you are preparing it for Navratri Golu visitors, as an offering to the Goddess, or simply as a healthy protein-rich snack, Black Gram Sundal is a wonderful way to celebrate tradition, health, and taste in one dish.Check out the recipe below.
Ingredients
Whole Black gram Dal -1 cup
Ginger -1 inch piece
Green chillies-2 nos
Red chilli-2 nos
Mustard seeds-1/2 tsp
Urad dal -1 tsp
Cumin seeds-1 tsp
Salt -1 tsp
Asafoetida-1/4 tsp
Grated coconut-2 tbsps
Curry leaves-few
Coriander leaves-few
Oil -1 tsp
Recipe Video
Method
👉Wash and soak the whole black gram in enough water for 6–8 hours or overnight. This ensures soft cooking.
👉Drain the soaked dal and pressure cook with enough water (1&1/2 -2 cups )and required salt for 3 whistles (or until just cooked but not mushy).
👉Drain excess water and keep the cooked dal aside.
👉Heat oil in a pan.Add mustard seeds, urad dal, red chillies, green chilies, ginger, curry leaves, and a pinch of hing. Sauté for a few seconds.
👉Add the cooked black gram to the pan and toss well in the tempering and sauté for 2-4 minutes in medium heat.
👉Adjust salt if needed.
👉Add fresh grated coconut and coriander leaves and gently mix.
👉Switch off the flame . Serve.
Total Preparation Time-Soaking overnight
Cooking-20 minutes
Serves-4-5