NAVADANYA SUNDAL

Navadhanya Sundal is prepared with nine different varities of legumes. This type of Sundal is usually prepared during Navarathiri festival. This is one of the healthiest recipe that can be prepared as evening snack, as it brings all the health benefits of the nine legumes together in the same dish. We can select any nine – Green gram,  Brown Chana, White Chana, Rajma, Horse gram, Peas, Ground nuts,  Brown Cow peas (brown karamani), and Field beans (mochai)

Ingredients

 Brown chana  (chickpeas)                      - 2 tbsps

Whole moong ( green gram)                  - 2 tbsps

White channa                                            - 2bsps

 Rajma (Rajma / red kidney beans)     - 2 tbsp

 brown karamani( brown cowpeas)     - 2 tbsps

 Peas                                                           -  2 tbsps

Horse gram (kollu )                                - 2 tbsps

Field beans (mochai )                             - 2 tbsps

groundnuts                                               - 2 tbsps

Grated coconut                                        - 2 tbsps

Grated carrot                                           - 2 tsps     

SEASONING

 curry leaves            - 1 sprig

Mustard seeds        - ¼ tsp

Cumin seeds           - ½ tsp

  broken red chilli     - 2 nos

  oil                              - 2 tbsps

 asafetida powder    - ¼ tsp

   salt                          - to taste

METHOD

1.   Wash and soak all the legumes overnight in lot of water.

2.   Wash and drain. Add these to a pressure cooker with enough salt, turmeric and water. Pressure cook for one or two whistles.

3.   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 minute. navadhanya sundal is ready