Navadhanya sundal

Ingredients:
Chickpeas (white), Chickpeas (brown), Green gram, Peanuts, Black-eyed peas (red), Black-eyed peas (white), Rajma, horse gram, green peas - 1/4 cup (each)
Whole red chillies - 5
Coriander seeds - 1 to 1.5 tbsp.
Salt (to taste)
Oil
Asafoetida powder- a pinch
Curry leaves - few
Mustard seeds - 1 tsp.
Split Urad dal - 1 tsp.
Chana dal/bengal gram - 2 tsp.
Grated coconut - 3 tbsp.

Method:
Soak the dal and peas for overnight. Cook them in fresh water with salt to taste. Strain them.
Heat 1 tsp. of oil and add coriander seeds and red chillies. Sauté till seeds change their colour into golden and chillies become crisp. Cool and powder them.
Heat the oil in a big pan and add mustard seeds, urad dal, chana dal, asafoetida and curry leaves. When the mustard seeds pop and the dal changes colour into golden, add the cooked peas and dals. Sauté gently.
Now add the powder and grated coconut and toss.

Posted in: Sundal