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Navadhanya Sundal | 9 bean (legume) salad
Navadhanya Sundal is an authentic and traditional recipe that is prepared in every household of South India during Navratri festival. It is more like a salad made using 9 different beans or legumes
- 1/4 cup each of the below mentioned beans
Black Chickpeas / Kala Channa
For the Spice Blend
- 2 tbsp oil
- 20 nos dried red chillies
- 1/3 cup channa dal
- 1/3 cup whole coriander seeds
- 1/2 tsp Turmeric powder
- salt to taste
- 2 tbsp desiccated coconut
For the Tadka
- 2 tbsp oil
- 1/2 tsp Mustard seeds
- 1/2 tsp channa dal
- pinch of hing
- 1 sprig curry leaves
Rinse and soak the above mentioned beans in enough water overnight. The next day rinse it one more time and transfer to a pressure cooker. Add turmeric powder and salt. Top it with water just enough to cover the legumes; (do not add too much water). Pressure cook for 1 whistle.
Once the pressure is released naturally, pass it through the colander to remove excess water.
While that is pressure cooking, start preparing the spice blend. Heat up oil in the pan. Once hot add in the red chillies, saute for a minute and add channa dal and coriander seeds. Roast it until the dal turns golden in colour.
Once the dal turns golden, switch off the flame transfer it to a plate and let it cool completely. Once cooled grind to a coarse powder. Keep aside
To put it together
Heat up oil in the same pan. Add mustard seeds, once it splutters add channa dal, hing, dry red chillies and curry leaves. Roast till dal turns golden and add the boiled beans.
Add 2 tbsp of the prepared spice blend and the coconut. Mix everything well.
Thats it delicious and healthy navadhanya sundal is ready
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