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1/2 cup -
1/2 cup - black-eyed beans
1/2 cup - green moong dal
1/2 cup - peas
1/2 cup -
1/2 cup - chickpeas/Kabuli
1/2 cup - black
1/2 cup - yellow moong dal
1/2 cup - Bengal gram/channa dal
1 cup - grated
1 tbsp -
4 tbsp - oil
1 tsp - mustard/rai
Curry leaves, a few leaves
Salt to taste
How to Make Hot Sundal
Except yellow moong dal and channa dal, soak all the above grains - rajma, black-eye beans, green moong dal, peas, peanuts, kabuli channa, black channa (small channa) in water a day before cooking.
It is enough if yellow moong dal and channa dal is soaked in water 1 hour before cooking.
Put all the grains in a vessel and wash nicely.
Now add salt, a little water to the grains and pressure cook for 5 whistles.
After the cooker comes to room temperature take out the grains and drain the water.
Add grated coconut, red chillies, coriander seeds in a mixer and grind it coarsely.
Take a non-stick pan and add oil.
After the oil becomes hot, add mustard, curry leaves.
After it splutters, put the cooked grains in the pan and also add the ground powder to it.
Stir so that the powder gets nicely mixed with the grains.
Tasty nine grain sundal is ready to serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.