Navarathna Sundal

navarathna sundal with beans
Sundal is a must during Navratri. It is one of those common recipes during this season which comes in little potlams or boxes. Every Golu mami will have a sundal potlam for the day. I find quite a number of reasons why this is popular during the navrathri season
  • 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.
Earlier on this blog two more sundals were posted. Here is what Rajma sundal and soybean sundal looks like.
 bean stirfry

To this recipe- navarathna sundal

There are already the recipes of rajma sundal and soy bean sundal on the blog here. Both distinctly different in preperation to this navarathna sundal. In fact, the use of sundal podi makes it so easy for me that I use sundals as a recipe for bean salad in my lunchbox.
Get your Sundal podi recipe here as it is one of the best quick fixes to any flavour deficient dish.
It makes the beans filling and healthy and I don’t feel so bloated. The sundal podi is such a blessing to be used on quick stir-fries of all sorts of vegetables as well.
This recipe for navarathna sundal is slightly varied in the flavour profile. The mix of beans used are
  • Peanut
  • Kollu
  • Black eye beans
  • Peas
  • Black Chickpea
  • White chickpeas
  • Green gram
  • Black urad
  • Rajma
  • You can also use- Mochai kottai or Soybeans
For the seasoning, along with the basic south Indian tempering  and sundal podi, there is ginger, fresh coriander leaves and loads of lime. Now that is  an explosion of flavour you don’t want to miss. Try out this navarathna sundal recipe during this time of Navrathri.
bean for navrathri
Sadly, I am not celebrating and keeping a Bommai golu this year as someone close to us passed away and we are skipping this as a mark of respect, but surely you will see this in my lunch box.
See you next week with more yummies. Keep in touch with us and tag us when you create your sundals for this season.
Print Recipe
Navarathna Sundal Yum
Mixed beans sundal
Votes: 1
Rating: 5
You:
Rate this recipe!
Cook Time 40 minutes
Passive Time 10 minutes
Servings
cups
Ingredients
Beans needed
for flavoring and seasoning
Cook Time 40 minutes
Passive Time 10 minutes
Servings
cups
Ingredients
Beans needed
for flavoring and seasoning
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For cooking the beans
  1. Wash and soak each bean separately with enough water coving about an inch above the level of beans. Soak for 6 hours.
  2. 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.
    beans for cooking
  3. If you wish to combine, keep the pale coloured ones together and the dark coloured ones together.
  4. Sprinkle salt, and get the pressure cooker ready
  5. cook for about 2-3 whistles and allow the steam to release naturally
  6. Release pressure open the pressure cooker and remove the cooked beans.
    legumes
  7. Drain the beans and reserve the lighter cooking water.
for seasoning and flavouring
  1. Into a wok add the oil to heat up followed by mustard seeds
  2. As they crackle add the cumin, red chillies, curry leaves, hing and grated ginger and saute well till aromatic
  3. add in the drained beans, the darker ones first and lighter ones later.
  4. Mix well and add the sundal podi
  5. If the mix looks too dry ass a tbsp or two of the cooking liquid.
    bean stirfry
  6. Mix well, remove from heat and add the coriander leaves and lemon juice
  7. Mix again and it is ready to serve
    navarathna sundal with beans
Recipe 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.
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