navadhanya sundal | navadhanyam guggillu
Love food? Looking for something tasty and simple to make? Try making the navadhanya sundal by parveen. The step-by-step procedure provided is perfect for 3 people. Just follow the detailed guidance given by parveen to make the navadhanya sundal and create this exotic and nutritious dish. Your family and friends will love the taste of this navadhanya sundal and don’t be surprised if they ask you for more of the navadhanya sundal because no one can have this yummy navadhanya sundal only once. The tastes and flavours of the navadhanya sundal are second to none and this makes the navadhanya sundal even more exotic and authentic. The navadhanya sundal is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious navadhanya sundal are easily available everywhere, so take out your aprons and get cooking!
Ingredients (240 ml cup used)
- 2 tbsp. Black chana (senagalu / chickpeas)
- 2 tbsp. Whole moong (pesalu / green gram)
- 2 tbsp. Matki (kunkuma pesalu / moth bean)
- 2 tbsp. Urad dal (minumulu (minapappu)/ skinned black gram)
- 2 tbsp. Rajma (Rajma / red kidney beans)
- 2 tbsp. Lobia (alasandalu / black eyed peas)
- 2 tbsp. Sesame seeds (nuvvulu)
- 2 tbsp. Toor dal (kandhi pappu / pigeon peas (split will do)
- 2 tbsp. Peanuts
- 1 sprig curry leaves
- ¼ tsp. mustard
- ½ tsp. Cumin
- 1 broken red chili
- oil as needed
How to make the recipe
Wash and soak all the legumes overnight in lot of water.
Wash and drain. Add these to a pressure cooker with enough salt, turmeric and water. Pressure cook for 1 to 2 whistles.
When the pressure comes off, drain off excess water if any or cook further to evaporate the water.
Heat a pan with oil, add mustard cumin and red chili. When they begin to splutter, add hing and curry leaves. Add grated coconut, sauté and add cooked beans and toss for a min. navadhanya sundal is ready.