navadhanya are offered to navagrahas during puja, homa, house warming and other religious rituals.
Sundal called as Guggillu in Telugu is a dish that is often prepared during festivals to offer to God or Goddess. It is usually prepared with various legumes like peanut, chickpeas or black eyed peas depending on the family habits and customs.
We prepare navadhanya sundal called as navadhanyam guggillu during ganesh chathurti and during durga navarathri. These are prepared during the navarathri as naivedhyam especially in the evenings.
In our family, on the day of vinayaka chavithi, we prepare this as a part of the naivedhyam. It is said that apart from the kudumulu, modaks, kadubu, Lord Ganesha also likes Sundals or Guggillu.
We need 9 different dhanyam to prepare this, feel free to use what is available with you. I used sesame seeds. It can be replaced with horse gram (ulavalu / kollu) which is easily available. We do not use garlic, onion or green chili for naivedhyam food.
learn how to make navadhanya sundal from the recipe below
- 2 tbsp. Black chana (senagalu / chickpeas)
- 2 tbsp. Whole moong (pesalu / green gram)
- 2 tbsp. Matki (kunkuma pesalu / moth bean)
- 2 tbsp. Urad dal (minumulu (minapappu)/ skinned black gram)
- 2 tbsp. Rajma (Rajma / red kidney beans)
- 2 tbsp. Lobia (alasandalu / black eyed peas)
- 2 tbsp. Sesame seeds (nuvvulu)
- 2 tbsp. Toor dal (kandhi pappu / pigeon peas (split will do)
- 2 tbsp. Peanuts
- 1 sprig curry leaves
- ¼ tsp. mustard
- ½ tsp. Cumin
- 1 broken red chili
- oil as needed
- Wash and soak all the legumes overnight in lot of water.
- Wash and drain. Add these to a pressure cooker with enough salt, turmeric and water. Pressure cook for 1 to 2 whistles.
- When the pressure comes off, drain off excess water if any or cook further to evaporate the water.
- Heat a pan with oil, add mustard cumin and red chili. When they begin to splutter, add hing and curry leaves. Add grated coconut, sauté and add cooked beans and toss for a min. navadhanya sundal is ready.