Multi grains sundal | Six grains stir fry | Aaru[6] dhanyam sundal

Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 min | To Serve: 3 | Type : Navratri, Navarathri festival sundal, Side dish, thoran, Stir Fry | Take with : Rice, Tea, Coffee

Ingredients

• Chickpeas [Channa, kondai kadalai] – 3 tbsp
• Brown chickpeas [Kala chana] – 2 tbsp
• Red kidney beans [Rajma, sigappu beans] – 3 tbsp
• Black-eyed peas [black eyed beans, karamani, vellai karamani] – 2 tbsp
• Green peas [pachai pattani] – 2 tbsp
• Cowpeas [thatta payir] – 2 tbsp
• Tricolor capsicum [Yellow, green, red] – 2 tbsp [finely chopped]
• Onion - 1 [sliced,For Navrathri Dont Add]
• Garlic – 1 [mashed, For Navrathri Dont Add garlic, add ginger or asafetida or cumin seeds]
• Green chilli - 1 [sliced or chopped]
• Coconut - ¼ cup [grated]
• Curry leaves - 1 spring
• Coriander leaves – 2 springs [chopped]
• Turmeric powder - ¼ tsp
• Red chilli powder - ½ tbsp
• Coriander powder – ½ tbsp
• Mustard seed – ½ tbsp
• Urad dal – ½ tbsp
• Bengal gram - 1 tbsp
• Lemon juice – ¾ tbsp
• Salt to taste
• Oil- 2 tbsp
• Water as needed

Preparation

• Wash & soak chickpeas, green peas, red kidney beans, black-eyed peas, cowpeas overnight.
• Heat pressure cooker, add soaked grains & water, cover it & cook for 4 whistles. Then drain water.
• Heat oil in a pan then add mustard seeds & let its splutter. Add Bengal gram, urad dal & sauté gently.
• Add onion & garlic sauté till soft. Then add tricolor capsicum, green chilli & curry leaves sauté gently.
• Add turmeric powder, red chilli & coriander powder then add boiled grains & mix well.
• Add grated coconut, lemon juice and chopped coriander leaves mix well & cut off heat, serve hot.

Aaru dhanyam sundal

Six grains sundal