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–+ servings
navarathna sundal with beans

Navarathna Sundal

Mixed beans sundal
Print Recipe Pin Recipe
Cook Time 40 minutes
Total Time 50 minutes
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
  

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.
    beans for cooking
  • 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.
    legumes
  • 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.
    bean stirfry
  • Mix well, remove from heat and add the coriander leaves and lemon juice
  • Mix again and it is ready to serve
    navarathna sundal with beans

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

Calories: 356kcalCarbohydrates: 38gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 689mgPotassium: 638mgFiber: 12gSugar: 3g
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