NAVADHANYA SUNDAL
| Servings | Prep Time |
| 3persons | 8hours |
| Cook Time |
| 30min |
|
|
Ingredients
- 1 tbsp Black Channa
- 1tbWhite Channasp White Channa
- 1tbsp soya bean
- 1tbsp White Peas
- 1tbsp Green Peas
- 1tbsp Black Urad Dal
- 1tbsp Red Cow Gram
- 1tbsp White Cow Gra
- 1tbsp Horse Gram
- 2tbsp Grated Coconut
- To Taste salt
TO ROAST AND GRIND
- 1tsp Coriander Seeds
- 1tsp Channa dal
- 1tsp urad dal
- 1/2tsp Caraway Seeds
- 1/2tsp black pepper
- 3number red chillies
TO TEMPER
- 1/2tsp mustard
- 1/2tsp urad dal
- 1tsp coconut oil
- 1sprig curry leaves
- 1/2tsp asafoetida
Instructions
- Soak all the legumes in water overnight.
- Pressure cook till soft by adding required water and salt.
- In a pan add the ingredients in the “to roast and grind table and roast till golden brown.
- Once cooled at this to a blender.
- Powder coarsely.
- In a pan add oil followed by mustard, asafoetida and curry leaves.
- Add the cooked legumes now.
- Add the ground powder now.
- Add grated coconut now.
- Mix well.
- Offer it to GOD and serve it to family and friends.
Recipe Notes
You can roast the coconut and add to the sundal.
In place of green chillies you can add red chillies.
Don’t make the legumes too mushy.
