In traditional South Indian households, especially in Tamil Nadu, Dasara or Navratri is mainly about savouring the Sundal (tempered tentils and pulses). Each of the nine days sees a different kind of Sundal.

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Navagrahas are the nine planet deities who are said to have a significant impact on the lives of human beings. It is a common practice to appease these divine beings by offering grains and lentils. So, during Navratri sundal is offered each day in remembrance of these brazen deities, in the hope that all good things will reign.

If the Sun God is appeased with wheat Sundal, the Moon God is offered with savouries made of rice. Since rice isn’t the most popular choice for Sundal, one makes Payasam out of rice usually.

To appease Mars, toor daal, one of the most popular lentils grown in India, is what is used to make Sundal, while Mercury is offered Sundal made with moong daal. Jupiter or Guru is offered Sundal made of channa daal. Shukr or Saturn is offered white beans, while Saturn is offered seasame seeds.

The final two days of Navratri are reserved for the the snake deities Rahu and Ketu. Without the approval of this duo, it is traditionally believed that our desires can never materialise. Kollu (horse gram) is what Rahu likes. Kollu Sundal is what is offered to him. On the ninth day, to appease Ketu, urad daal  is what is used.

Modern households today don’t really follow the traditional methods of making Sundal on each of the days. But, many of the South Indian restaurants have tried to imbibe some of these festive treats into their menus.