Friday, October 5, 2012

Navadhanya Sundal (9 Bean Salad) | Navratri Vrat | Dussehra Fasting Recipe

 



Time flies. literally.

It feels like just yesterday I posted my step by step Sabudana Khichdi recipe with an intention to master it and proudly share with you all. (I had quite a few disasters with this dish before). Well, that's happened for last Dussehra. This year, things have changed quite a bit on personal front - am a new city, living with in laws and enjoying the pleasures of having parents two lanes away. :-)

With just 10 days away for Dussehra festival (its on October 16th 2012), am sure you all are gearing up to be in a festive mood, like me.. Like last year, am planning to post some of the very popular recipes especially made during this festive season in coming few days.

Here is a quintessential Sundal recipe. - Navadhanya Sundal, which is super easy to make and super healthy to eat otherwise. Enjoy!


Check out previously posted Dussehra Recipes:

Sweet Corn Sundal 
Sabudana/Sago/Tapioca Khichdi
Jeera Aloo 
Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu (Step by Step Recipe)
2-minute Pineapple Dessert
Dates and Sesame Poornam Boorelu
Nagori Poori with Paneer Korma 
Mixed Vegetable Korma
Dussehra Sambaralu: Aloo Pulao, Palak-Methi Paneer, Carrot Halwa

Recipe for Navadhanya Sundal (9 Bean Salad)

Ingredients:

2 cups in total i.e few tbsp each of any 9 kinds of beans (legumes) I used:

red kidney beans (rajma)
raw peanuts
dried chickpeas
black eyed peas
dried green peas
whole green moong dal
whole black urad dal (sabut urad)
pinto beans
dried field beans (lilva)

1/2 cup fresh coconut, grated
few curry leaves
2 green chillies, slit in the middle
2 tsp of oil
2 tsp mustard seeds
salt - to taste
1/2 lemon juice

Preparation:

1. Wash, rinse and then Soak all the beans together in a bowl overnight.

2. Drain water and place them in a pressure cooker. Add water until beans are immersed and cook them until slightly soft (not too mushy) for 2-3 whistles.

3. Drain and keep the cooked beans aside.

4. Heat oil in a kadai and add mustard seeds with green chillies and curry leaves. Once they start to splutter, add the beans. Mix everything. After 4-5 minutes, season with salt. Turn off the heat and add lemon juice.

5. Transfer in a serving bowl and top with grated fresh coconut. Simple and Delicious!



until next time,





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