Navaratri Sundal Recipes for 9 Days: Chana, Green Gram, Peanut, Karamani, Corn and Sweet Sundal

Quick answer: Sundal is a dry dish of boiled legumes tempered with mustard, urad dal, red chillies, curry leaves and hing and finished with fresh coconut. In Tamil Nadu it is offered as naivedyam every evening of Navaratri and handed to visitors to the Golu doll display. Many families make a different sundal each day, such as white chana, black chana, green gram, chana dal, peanut, black-eyed peas or sweet corn, but the order varies by family. Navaratri 2026 runs from Sunday 11 to Monday 19 October in India (Drik Panchang), with Vijayadashami on Tuesday 20 October.

Below are standard home recipes for seven savoury sundals and one sweet sundal, the basic method that ties them together, and quantities for Golu visitors. For the display itself, see our Bommala Koluvu and Golu 2026 setup guide.

Why sundal at Golu and temple Navaratri

During Navaratri many Tamil households arrange a Golu, a stepped display of dolls of gods, saints and everyday life. Each evening a lamp is lit, songs are sung, and a naivedyam is offered, most often a sundal. Visitors, especially women and children, are traditionally given kumkum, a small gift and sundal, and many temples distribute sundal as prasadam. For the state's festival calendar, read Dussehra and Navaratri 2026 in Tamil Nadu.

The custom is shared across South India. Telugu families who keep Bommala Koluvu commonly make similar legume dishes, often called guggillu; in Karnataka the dish is commonly called usli; Kerala homes also prepare similar dishes for Navaratri and Saraswati Puja. Names and spices differ, but the idea is the same.

The basic sundal method

1. Soak: whole legumes overnight or for 4 to 8 hours; split dals for 1 to 2 hours.
2. Cook: pressure-cook or boil with a little salt until soft but whole. Overcooked legumes turn mushy when tossed.
3. Drain: drain thoroughly; save the cooking water for rasam or dal.
4. Temper: coconut or gingelly oil, mustard, urad dal, dry red chilli, curry leaves and hing.
5. Finish: toss with the legumes and salt, then fresh coconut off the heat.

All recipes below use about 1 cup of dried legumes, which makes roughly 2 cups of sundal. Timings and yields are approximate, and pressure-cooker whistles vary by cooker, so check for doneness.

Sundal recipes

White Chana Sundal (Kondakadalai Sundal)

The most common Navaratri sundal: soft white chickpeas with a coconut tempering.

Prep: about 8 hours soaking. Cook: about 25 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (200 g) dried white chickpeas (kabuli chana)
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the chickpeas overnight, or at least 8 hours, in plenty of water.
2. Drain, add fresh water to just cover and a little salt, and pressure-cook for 4 to 5 whistles (about 15 to 20 minutes) until soft but whole. Drain well.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Tips: If the chickpeas are old, add a pinch of baking soda while soaking. Canned chickpeas work in a hurry; rinse well.

Black Chana Sundal (Karuppu Kondakadalai Sundal)

Firm, nutty black chickpeas, a favourite on Fridays and on Saraswati Puja in many homes.

Prep: about 8 hours soaking. Cook: about 30 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (200 g) dried black chickpeas (kala chana)
• 1 teaspoon grated ginger (optional)
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the black chickpeas for 8 to 10 hours.
2. Pressure-cook with water to cover and a little salt for 5 to 6 whistles (about 20 to 25 minutes) until tender. Drain.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Green Gram Sundal (Pachai Payaru Sundal)

Whole green moong cooked just until tender, light and quick.

Prep: about 4 to 6 hours soaking. Cook: about 15 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (200 g) whole green gram (moong)
• 1 green chilli, slit (optional)
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the green gram for 4 to 6 hours.
2. Pressure-cook with water to just cover for 1 to 2 whistles, or boil in a pan for 10 to 15 minutes, until soft but not mushy. Drain.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Tips: Green gram softens quickly; check after one whistle.

Chana Dal Sundal (Kadalai Paruppu Sundal)

Split Bengal gram cooked until just tender, with a bite.

Prep: about 1 to 2 hours soaking. Cook: about 15 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (200 g) chana dal (split Bengal gram)
• 1 green chilli, finely chopped
• 1 tablespoon finely chopped raw mango (optional)
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the chana dal for 1 to 2 hours.
2. Boil in plenty of water with a little salt for 10 to 12 minutes until each grain is cooked but still holds its shape. Drain at once.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Tips: Drain the dal the moment it is tender. Raw mango is a popular addition when in season.

Peanut Sundal (Verkadalai Sundal)

Boiled raw peanuts with a simple tempering, popular with children at Golu.

Prep: about 4 hours soaking. Cook: about 20 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (150 g) raw shelled peanuts
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the peanuts for 4 hours, or use fresh peanuts in season without soaking.
2. Pressure-cook with water to cover and salt for 3 to 4 whistles (about 15 minutes) until soft. Drain.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Black-Eyed Peas Sundal (Karamani Sundal)

Creamy black-eyed peas, easy to cook and quick to soften.

Prep: about 4 to 6 hours soaking. Cook: about 15 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (180 g) dried black-eyed peas (karamani or lobia)
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Soak the black-eyed peas for 4 to 6 hours.
2. Pressure-cook with water to cover for 2 to 3 whistles until soft but whole. Drain.
3. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
4. Add the cooked legume and salt, toss for a minute, then mix in the coconut off the heat.

Sweet Corn Sundal

A modern Golu favourite made from sweet corn kernels, ready in minutes and loved by children.

Prep: about 5 minutes. Cook: about 10 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 2 cups (about 300 g) sweet corn kernels, fresh or frozen
• 1 teaspoon lemon juice
• 1 tablespoon coconut oil or gingelly (sesame) oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 or 2 dry red chillies, broken
• 1 sprig curry leaves
• A pinch of hing (asafoetida)
• Salt to taste
• 2 to 3 tablespoons fresh grated coconut

Method

1. Boil or steam the corn for 5 to 7 minutes until tender. Drain.
2. Heat the oil, splutter the mustard seeds, fry the urad dal until golden, then add the red chillies, curry leaves and hing.
3. Add the corn and salt, toss for a minute, then mix in the coconut and lemon juice off the heat.

Tips: Frozen corn is widely available abroad and needs no soaking. Use lemon juice off the heat.

Sweet Chana Dal Sundal (Vella Sundal)

A sweet sundal of chana dal, jaggery, coconut and cardamom, often made on Fridays or as a second offering.

Prep: about 1 hour soaking. Cook: about 20 minutes. Makes: Serves 4 as prasadam (about 2 cups) (approximate).

Ingredients

• 1 cup (200 g) chana dal, soaked 1 hour
• 1/2 cup (about 100 g) grated jaggery
• 2 tablespoons water
• 3 tablespoons fresh grated coconut
• 1/4 teaspoon cardamom powder
• 1 teaspoon ghee

Method

1. Boil the soaked chana dal for 10 to 12 minutes until just tender, then drain well.
2. Melt the jaggery with the water, strain out any grit and simmer for 2 to 3 minutes until slightly sticky.
3. Add the cooked dal and stir over low heat until the syrup coats the grains and the pan is almost dry.
4. Switch off the heat and mix in the coconut, cardamom and ghee.

Tips: Some families make sweet sundal with green gram or black-eyed peas instead of chana dal. Sugar can replace jaggery.

Other legumes: rajma, dried white peas (pattani), horse gram and field beans are also made into sundal. Soak and cook them like white chana and use the same tempering.

A sample nine-day rotation for 2026

This is only one possible plan; families follow their own order.

Quantities for Golu visitors

Plan about 1 cup of dried legumes (8 to 10 small packets) for a quiet weekday evening and 2 to 3 cups for a weekend evening or planned get-together. Set aside the naivedyam portion before serving guests, and hand out sundal in paper cups, leaf cups or small lidded containers for guests who are driving.

Storage and tips for families abroad

• Cooked, untempered legumes keep 2 days in the fridge; temper on the day.
• Frozen grated coconut from Indian stores works well; thaw it before use.
• Once coconut is added, eat sundal the same day or refrigerate within two hours.
• If visitors have nut allergies, label peanut sundal clearly.

Frequently asked questions

Why is sundal offered during Navaratri?

Sundal is a simple, sattvic dish of boiled legumes that is easy to offer as naivedyam each evening and to share with visitors to the Golu. Offering a sundal to the Goddess and giving it to guests, especially women and children who come to see the Golu, is a long-standing custom in Tamil homes and temples.

Which sundal should I make on which day?

Many families make a different sundal each day, but there is no fixed order; it varies by family and region. Some follow a list linked to the weekday or the Goddess of the day, others simply rotate what they have. Follow your family's custom, or use any rotation you like.

Is onion or garlic added to Navaratri sundal?

No. Sundal made as naivedyam is traditionally cooked without onion and garlic. Mustard, urad dal, red chillies, curry leaves, hing and coconut are the usual flavourings.

How much sundal should I make for Golu visitors?

As a rough guide, 1 cup (about 200 g) of dried legumes makes about 2 to 2 1/2 cups of sundal, enough for 8 to 10 small take-home portions. On a weekend evening with many visitors, many families cook 2 to 3 cups of dried legumes.

What are the Navaratri dates in 2026?

Navaratri is from Sunday 11 October to Monday 19 October 2026 in India (Drik Panchang). Saraswati Puja and Ayudha Puja fall on Monday 19 October, and Vijayadashami is on Tuesday 20 October.

Editor's note (8 October 2026)

We wrote this recipe page in October 2026. Dates follow Drik Panchang for India: Navaratri from 11 to 19 October, Durga Ashtami, Maha Navami, Saraswati Puja and Ayudha Puja on Monday 19 October, and Vijayadashami on Tuesday 20 October 2026. The sundal-a-day custom and the order of sundals vary by family; the rotation above is only a suggestion. Recipes are standard home versions with approximate quantities and timings.

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• Bommala Koluvu and Golu 2026 setup guide
• Dussehra and Navaratri 2026 in Tamil Nadu
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