Hot Sundal

Recipe by
Total Time:
1 day
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1/2 cup - rajma
  • 1/2 cup - black-eyed beans
  • 1/2 cup - green moong dal
  • 1/2 cup - peas
  • 1/2 cup - peanuts
  • 1/2 cup - chickpeas/Kabuli channa
  • 1/2 cup - black channa/small channa
  • 1/2 cup - yellow moong dal
  • 1/2 cup - Bengal gram/channa dal
  • For seasoning:
  • 1 cup - grated coconut
  • 5 - red chillies
  • 1 tbsp - coriander seeds
  • 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.