Saturday, 17 October 2015


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)


 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     

 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
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

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