Poomparuppu Sundal

Lord Ganesha is worshiped as the god of beginnings by Hindus in the same manner God Janus is regarded in Greek mythology. It is interesting to find the striking similarities between the two as they both hold the honor of being the first god worshiped in every ritual.

janus-tile.jpgMy day starts by listening to the hymn, Vinayagar Agaval, written by a 14th century poetess Avvaiyar sung by the late legendary singer M.S.Subbulakshmi. It is believed that one can begin the journey towards yoga & health, and meditation & self realization by reading Vinayagar Agaval written in the oldest language, Tamil. Every time I read her verses carefully I have learnt something new,  nonetheless I felt like I have not yet understood what exactly she tried to communicate to us. Ironically her verses are incomprehensible as long as one attains mukthi (salvation). You may click here to read those verses (translated in English) written during her last days.

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We, Tamilians, fondly call Lord Ganesha as Pillaiyar, and remember Him in every new beginning. My grandmother used to make a pillaiyar statuette using the dough before cooking for special occasions or festivals wishing her success.

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We can find Him omnipresent under the trees, in the street corners, in most of the establishments in the same way cat dolls are kept in Japan, and also this is a Pillaiyar sitting inside my car on the dash board.

pillayar-5.JPGHis birthday is being celebrated as Ganesh Chathurthi all over India with fun and fervor. Traditionally we offer modhagam (similar to momos) and sundal (lentil/legume salad) to Him on this day.

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I remember my grand mother making sundal using Bengal gram (split chickpeas) for Pillaiyar Chathurthi. She never liked to use pressure cooker for this sundal fearing that they might turn mushy. When the lentils are boiled in a cooking pot they were seen as tiny blossoms, hence this sundal got the name poomparuppu (meaning bloomed lentils) sundal. Poomparuppu sundal had been gradually replaced by kondakadalai (whole chickpeas) sundal nowadays, I guess it could have possibly happened after the entry of pressure cookers into our kitchens. Now I prepare the poomparuppu sundal in the traditional method as below:

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Ingredients:

  • ½ cup (100 g) of Bengal gram (kadalai paruppu)
  • ¼ tsp of turmeric powder
  • ½ tsp of salt

For tempering:

  • 1 tbsp of sesame oil
  • ¼ tsp of mustard seeds
  • ½ tsp of black gram
  • 2 red chillies
  • A sprig of curry leaves
  • ¼ tsp of asafoetida powder (hing)

For garnishing:

  • Grated coconut as desired

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Cooking Method:

  • Wash & soak the lentils for an hour.
  • Cook them after adding turmeric powder until soft.

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  • Heat a pan with oil in medium flame.
  • Add mustard seeds, and when they begin to crackle add black gram, curry leaves and red chillies.
  • When the black grams are roasted reduce the heat to low.
  • Add asafoetida powder followed by cooked lentils & salt.
  • Saute until they are mixed evenly.
  • Remove from heat.
  • Garnish with grated coconut before serving.

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You can offer poomparuppu sundal to Pillaiyar along with modhagam and ellu urundai (sweet sesame balls) on this Pillaiyar Chathurthi to seek His blessings.

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73 Comments Add yours

  1. 3C Style says:

    I like it when you include historical and personal notions to your recipes. Perfect combo. Very beautiful pictures too.

    1. Megala says:

      Glad you like this post. Thanks a lot!

      1. 3C Style says:

        My pleasure Megala. Have a great day!

  2. annika says:

    so simple and nutritious… love recipes like this!

    1. Megala says:

      Thank you.

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