How to make Navadhanya Sundal Prep time – under 10 mins Cook time – under 20 mins Serves -2 Legumes I used to prepare this sundal.From left to right as I have arranged in the picture Brown cow peas/black eyed pea (brown karamani) White black eyed pea (white karamani) Brown channa (brown kondai kadalai) Green gram (whole pasi paruppu) Bengal gram (kadalai paruppu) Green peas (pachai pattani) White channa (white kondai kadalai) Peanuts (verkadalai) Horse gram (kollu) I took 1 tbsp of each of the above and I got 1 cup of legumes, you can substitute with any other legumes as per your preferences. Ingredients needed Mix of 9 Legumes – 1 cup Grated coconut – 1/4 cup Finely chopped raw mango – 1/4 cup (optional) For the seasoning Oil – 1 tsp Mustard – 3/4 tsp Urad dal – 3/4 tsp Red chilli – 1-2 Hing – a pinch Curry leaves – few Preparation Soak all the legumes except bengal gram together in water overnight or for 6 hours. Add bengal gram to the soaked legumes an hour before cooking. Wash and pressure cook everything together with very less water and salt needed for 3 whistles.Keep it aside. Peel the skin and chop mangoes finely. Adding mango is optional but highly recommended. Method Heat oil in a pan, add mustard seeds, when it splutters, add hing, urad dal and red chillies. When dal turns golden brown, add curry leaves and the cooked legumes. Saute for 2-3 minutes. Add grated coconut, chopped mangoes, mix well and switch off the flame. Check for salt. Navadhanya Sundal is ready to be served. Refer more Navratri Sundal recipes. If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen Read More
