Navarathna Sundal

• One nothing beats the ease of packing them.
• Two it does make all that healthy eating concept all the more strong after all many beans.
• Three,innumerable bean varieties, many many small changes in proportions and each one creates a unique taste. Therefore I decided to put together the Navarathna sundal this season.

To this recipe- navarathna sundal

• Peanut
• Kollu
• Black eye beans
• Peas
• Black Chickpea
• White chickpeas
• Green gram
• Black urad
• Rajma
• You can also use- Mochai kottai or Soybeans

Navarathna Sundal

Mixed beans sundal

Print Recipe Pin Recipe

Cook Time 40 mins

Total Time 50 mins

Course Snacks, Soups and salad, Traditional

Cuisine Autumn, diabetic friendly, gluten free, Karnataka, Pressure cooker, tamilnadu, Vegan, Vegetarian

Servings 4 cups

Calories 356 kcal

Ingredients

  

1x2x3x

Beans needed

• 1/4 cup Black eye beans
• 1/4 cup peanuts ( not roasted)
• 1/4 cup Green gram
• 1/4 cup peas (dried blue peas)
• 1/4 cup kidney beans
• 1/4 cup horsegram
• 1/4 cup chickpea (white- channa / konda kadalai
• 1/4 cup chickpea (brown - kalachanna / kadalai
• 1/4 cup black bean
• salt to taste
• drinking water as needed for soaking and pressure cooking

for flavoring and seasoning

• 2 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1-2 dry red chillies
• 10 curry leaves
• 1/2 tsp fresh ginger root grated
• 1 pinch hing/ kayam/ asafeoteida
• 2 tbsp sundal podi
• 1 tbsp coriander leaves chopped
• 2-3 tbsp Lemon juice

Instructions

 

For cooking the beans

• Wash and soak each bean separately with enough water coving about an inch above the level of beans. Soak for 6 hours.
• drain the water off the beans and replace them with just some water to cover them. Add water to the base of the pressure cooker and place the little bowls in it ready to steam.
  
• If you wish to combine, keep the pale coloured ones together and the dark coloured ones together.
• Sprinkle salt, and get the pressure cooker ready
• cook for about 2-3 whistles and allow the steam to release naturally
• Release pressure open the pressure cooker and remove the cooked beans.
  
• Drain the beans and reserve the lighter cooking water.

for seasoning and flavouring

• Into a wok add the oil to heat up followed by mustard seeds
• As they crackle add the cumin, red chillies, curry leaves, hing and grated ginger and saute well till aromatic
• add in the drained beans, the darker ones first and lighter ones later.
• Mix well and add the sundal podi
• If the mix looks too dry ass a tbsp or two of the cooking liquid.
  
• Mix well, remove from heat and add the coriander leaves and lemon juice
• Mix again and it is ready to serve
  

Notes

• If using an instant pot for the soaked beans 8-10 minutes on high with natural pressure release is ideal. However, this may not be ideal for delicate ones like green gram, Adzuki beans etc. as they tend to fall apart with that much time. 
• Soaking removes a large portion of the phytic acid seen in legumes.

Nutrition

Sodium: 689mgSugar: 3gFiber: 12gPotassium: 638mgCalories: 356kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 16gProtein: 17gCarbohydrates: 38g

Tried this recipe?Let us know how it was!