Navadanya sundal recipe
Mixed legumes sundal recipe
Servings: 3
Ingredients
- ¼ cup Mixed Legumes*
- 2 tsp Oil
- 1 tsp Coconut oil
- ¼ tsp Mustard seeds
- 2 pinches Asafoetida
To Roast and grind
- ½ tbsp Toor Dal
- ½ tbsp Urad dal
- ½ tbsp Channa dal
- ½ tbsp Sesame seeds| ellu
- 1 tbsp Dhaniya
- 2 Red chili
- ¼ tsp Omam| ajwain
- Few Curry leaves few
- 2 tbsp Coconut
- * I used White Chole. Black kondakadalai Black urad dal, Karamani(both black and white) green peas, white peas, Rajma, and peanut.
- Actually I soaked 1/4 cup each but the next day it was too much as they had doubled in size. So I took half from that and cooked, which came to 2 cups of cooked sundal. For the rest of it, I drained the water thoroughly, washed it nicely put it in a zip lock cover, and kept it inside the freezer.
- This will stay good for 10 days. You can take it out whenever you want and cook.
Instructions
- Soak all the legumes in a wide bowl, except white karamani and urad dal. The white karamani and urad dal soak separately.
- Cook this in a pressure cooker by keeping both in a separate vessel. Add half of the salt to this while cooking. I kept both inside the cooker at the same time but added very little water to the urad dal and karamani mixture, as they tend to overcook so quickly.
- Drain the water completely and mix all the legumes together.
- Now dry roast all the ingredients under the heading" to roast" in the ingredient table, except coconut. Roast till they become nicely golden brown. Be careful not to burn it.
- Switch off the flame and add the coconut and curry leaves. Let this cook in that warmth.
- Grind this into fine powder. The podi came to 4 tbsp and I used 3 tbsp of this for the sundal. You can even add this to the rasam or sambar too.
- In a pan add oil and add the mustard seeds and asafoetida.
- Add the cooked sundal to this.
- Add the podi to this. I added 3 tbsp of the ground powder. Mix well.
- Sprinkle a few drops of coconut oil, if adding, and mix well. Sundal is ready for neivedyam.
Notes
Notes:
1. You can soak just 1 tbsp of all the legumes if making for 4-5 people. 2. You can even replace a few legumes with kollu, mochai, green gram, or sweet corn. 3. the spice mix you can make in advance, without coconut, and add it to the sundal. Add coconut in the last. 4. Adding ajwain aids in digestion. 5. You can make this sundal on normal days as an accompaniment for a meal.
1. You can soak just 1 tbsp of all the legumes if making for 4-5 people. 2. You can even replace a few legumes with kollu, mochai, green gram, or sweet corn. 3. the spice mix you can make in advance, without coconut, and add it to the sundal. Add coconut in the last. 4. Adding ajwain aids in digestion. 5. You can make this sundal on normal days as an accompaniment for a meal.
