Navadhaniya Sundal / Thengai Mangai Navadhaniya Sundal / Mixed Sprouts Sundal - 250th post

This recipe is very special to me as this is my 250th  post.  I also got the Second  prize for this recipe in Navarathiri Special Sundal Competition, organized by Muscat Tamil Sangam.

Try this nutritious sprouts sundal and Enjoy!

Before trying this recipe do read the notes given in the end and then start; I have given some simple methods to prepare this recipe without fuss.

Ingredients:

Mixed sprouts – 2 cups
I have chosen 9 legumes; here it follows

Black Eye Bean
Red whole Masur
Brown channa
Rose Moong
Green gram 
Green peas
White channa 
Horse gram 
Rajma

Raw Mango grated or finely chopped – ½ cup

Lemon juice – juice from ½ lemon

To Grind:

Green Chilies – 6

Fresh grated coconut – ½ to ¾ cup

Ginger – 2 '' inch piece

For Seasoning:

Oil - 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

Asafoetida - a pinch

Salt – to taste

Directions: 

Wash and soak all the legumes separately for about 6 to 8 hours.

Allow to sprout. ( soon I will post how to sprout each legumes)

Add salt and cook them separately .

Drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Grind green chillies, coconut and ginger into a coarse without adding any water; keep aside.

Heat oil in a Kadai; add all the ingredients under "For Seasoning" one by one.

After it crackles add the grounded paste. Saute this in low flame for a minute till the raw smell goes.

Now add cooked legumes and salt; continue mixing till it is mixed properly.

Switch off the gas.  After that add chopped or grated mango sprinkle, chopped coriander leaves and lemon juice; give it a thorough mix.

Serve hot.

Note:

Without sprouting also you can follow the same recipe.

You can even combine and soak (rajma, white channa and brown channa) together, then (Green peas, Red gram, whole massor) , Green gram separately and kollu separately.

Do not overcook the legumes.

The selection of legumes is your choice, you can even try this recipe with single legume.

Adjust the salt and chilli level according to your taste.