Navarathri is approaching fast. This may be a handy guide for amateurs in cooking, especially newly wedded ones who ask a lot of clarifications from me, and I think, I have done justice to my utmost capacity, with my little knowledge. However, the cooking time depends on one’s stove condition, heat and family’s tastes.Generally for sundal recipes, the lentils or pulses should be softly cooked and should not become mushy. While cooking with water in a vessel, it takes a lot of cooking time , yet it is easy to check the consistency. But doubt comes when pressure cooking the lentils and pulses. Older people prefer to be mushy and youngsters prefer to be crunchy. Decide on it.
PULSES TO BE SOAKED OVERNIGHT & PRESSURE COOKED FOR 3 WHISTLES OR UNTIL SOFT
TAMIL NAME
|
ENGLISH NAME
|
HINDI NAME
|
Kondaikadalai
|
Chick pea - Black
|
Kala channa
|
Vellai kondaikadalai
|
Chick pea ( White)
|
Kabul channa
|
Pachai pattani
|
Peas ( Green)
|
Sukhe Matar
|
Vellai pattani
|
Peas ( White)
|
Sukhe Matar (Safaid)
|
Mochai kottai
|
Navy beans
|
Val dal
|
Sigappu kadalai
|
Red kidney beans
|
Rajma
|
PULSES WHICH NEED NO SOAKING AND TO BE COOKED IN WATER TILL SOFT BUT NOT MUSHY
TAMIL NAME
|
ENGLISH NAME
|
HINDI NAME
|
Kadalaiparuppu
|
Bengal gram
|
Chana dal
|
Payathamparuppu
|
Split green gram
|
Dhuli mung dal
|
PULSES TO BE DRY ROASTED AND SOAKED FOR ½ AN HOUR AND PRESSURE COOKED FOR 2 WHISTLES OR UNTIL SOFT
TAMIL NAME
|
ENGLISH NAME
|
HINDI NAME
|
Karamani
|
Cow peas
|
Lobhia
|
Vellai karamani
|
Black eyed peas
|
Lobhia
|
Pachai payaru
|
Green gram
|
Sabut mung
|
NUTS TO BE SOAKED FOR 3 HOURS AND PRESSURE COOKED FOR 5 WHISTLES
TAMIL NAME
|
ENGLISH NAME
|
HINDI NAME
|
Verkkadalai
|
Peanuts
|
Moonghphali
|
FRESH SHELLED BEANS WHICH NEEDS NO SOAKING AND CAN BE COOKED IN WATER TILL SOFT
TAMIL NAME
|
ENGLISH NAME
|
HINDI NAME
|
Pachai mochai
|
Field beans
|
Bakla
|
Thuvarai
|
Pigeon peas
|
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|
Cholam
|
Fresh corn
|
Makki, makai,
|
SPROUTED GRAM NEEDS NO SOAKING AND CAN BE STEAMED OR MICROWAVED FOR 5 MINUTES AND SEASONED GENTLY WITH PEPPER , SALT, OLIVE OIL AND LEMON JUICE.