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Navadhanya Sundal
Dr.Chef Damu
INGREDIENTS Brown cow peas/ black eyed pea (brown karamani) 1 tbsp, White black eyed pea (white karamani) 1 tbsp, Brown channa (brown kondai kadalai) - 1 tbsp, Green gram (whole pasi paruppu) 1 tbsp, Bengal gram (kadalai paruppu) 1 tbsp, Green peas (pachai pattani) 1 tbsp, White channa (white kondai kadalai) 1 tbsp, Peanuts (verkadalai) 1 tbsp, Horse gram (kollu) 1 tbsp

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CMYK

Navratri Special
- 1 tsp - 1 cup

Banana Raita

INGREDIENTS Oil Curd

Mix of 9 Legumes - 1 cup Grated coconut - 1/4 cup Finely chopped raw mango - 1/4 cup (optional) Oil - 1 tsp Mustard - 3/4 tsp Urad dal - 3/4 tsp Red chilli - 1 or 2 Hing - a pinch Curry leaves - few METHOD: Soak all the legumes except bengal gram together in water over night or for 6 hours. Add bengal gram to the soaked legumes an hour before cooking. Wash and pressure cook everything together with very less water and salt needed for 3 whistles. Keep it aside. highly recommended. Heat oil in a pan, add mustard seeds, when it splutters, add hing, urad dal and red chillies. When dal turns golden brown, add curry leaves and the cooked legumes. Saute for 2-3 minutes. Add grated coconut, chopped mangoes, mix well and switch off the Navadhanya Sundal is ready to be served.

Coriander leaves Lemon juice Mustard seeds Garam Masala Peanuts Green Chilli Almonds Cumin, grounded

few 1/2 tbsp 1/2 tbsp 1/2 tbsp 1 tbsp (roasted) 1 (chopped) 2 tbsp (chopped) 1/2 tbsp (roasted)

METHOD: Chop bananas and soak in lemon juice to stop discolouration. In a bowl add curd, salt, chillies, garam masala and beat lightly. Add banana pieces and coriander leaves to the curd and mix well. In a small pan heat oil and add mustard seeds. When seeds splutter add peanuts, almonds, chillies and cumin and stir fry for a couple of minutes. Pour over the raita and serve.