Navadhanya Sundal | Navaratri Sundal recipes
Navadhanya Sundal generally my mom makes towards the end of navaratri with all the leftover legumes at home. But she never used any spice mix for the sundal. I kept in mind my udipi sambar recipe and used most of the things from that masala. Actually, I clicked it last Friday and planned to post it today. As I know my weekend will be too busy with navaratri Golu visits, I drafted the post too. When I went to a friend’s house for navaratri on Thursday, her neighbor, Lakshmi, whom I know well, invited me to come to her house for Golu. Since it was very late, I just quickly went to her house and happened to see these cute terracotta toys in her golu. (the one you see in the background). As usual, I asked her where she got it and she told me to take it for my pictures. I said I was done with my navaratri posts and would use them for next year if needed, also told her not to take it out from the golu too. Then again I went to the same apartment for lunch in another friend’s house. Knowing this, she came just before I was about to leave and gave me the cute teracotta toys. I felt so happy and for the sake of Lakshmi’s effort, I made the sundal again on Sunday and clicked the main picture once again. Thanks again Lakshmi.
Check out our other sundal recipes – Peanut sundal recipe, Kondakadalai sundal, Javarisi sundal
Navadanya sundal recipe
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
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.
Method:
- Soak all the legumes in a wide bowl, except white karamani and urad dal. The white karamani and urad dal are soaked 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.
- You can soak just 1 tbsp of all the legumes if making for 4-5 people.
- You can even replace a few legumes with kollu, mochai, green gram, or sweet corn too.
- the spice mix you can make in advance, without coconut, and add it to the sundal. Add coconut in the last.
- Adding ajwain aids in digestion.
Healthy and yummy Sundal..