How to make Navadhanya Sundal
Prep time – under 10 mins
Cook time – under 20 mins
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)
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.
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
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.
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.