Mixed grain sundal is a nutritious South Indian dish typically made with a combination of lentils and grains such as chickpeas and black-eyed peas. It is not only delicious but also wholesome, packed with protein, fiber, and essential nutrients. The combination of different grains adds a unique texture and flavor to the dish, making it a popular choice for a healthy snack or side dish.
Mixed Grain Sundal is a hearty South Indian snack. It features a medley of soaked legumes cooked until just tender. The legumes are tossed with a fragrant tempering. Soak the grams overnight, with the green gram soaked separately. Pressure-cook the mixed legumes with a pinch of salt. Cook the green gram on its own to keep its texture perfect. Everything comes together in a hot kadai with popping mustard seeds, red chillies, asafoetida, and curry leaves, then gets coated in toasted coconut for a nutty, golden finish. A final sprinkle of fresh coconut adds brightness and makes this sundal warm, flavorful, and satisfying.
Mixed Grain Sundal Recipe
Mixed Grain Sundal
Recipe for Mixed Grain Sundal with Whole Gram (Kondai Kadalai), White Dry Peas (Pattani), and Mochai Kottai
5
servings10
minutes20
minutesIngredients
- Grains
Whole Gram (Kondai kadalai) – two to three tablespoons
White dry peas (Pattani) – two to three tablespoons
Mochai Kottai – two to three tablespoons
Cow Gram (Karamani) – two to three tablespoons
Horse Gram (Kollu) – two to three tablespoons
Green Gram (Pachai payaru) – two to three tablespoons
- For Seasoning
Red Chillies – 3 to 4
Curry Leaves – Few
Coconut gratings – 2 tablespoon
Oil – 1 Teaspoon
Mustard – 1/2 Teaspoon
Asafoetida – a pinch
Salt – 1 teaspoon
Directions
- Soak all the specified grams, except for the Green Gram, in water for a minimum of 8 hours. Soak the Green Gram separately for the same duration.
- Pressure cook the grams (excluding Green Gram) with a pinch of salt for two to three whistles. Afterwards, drain any excess water and set aside.
- Cook the Green Gram separately in an open pot or for one whistle in a pressure cooker.
- Heat oil in a kadai, and when hot, add mustard seeds. Once they start popping, add broken red chillies, asafoetida powder, and curry leaves. Sauté briefly.
- Then, stir in the coconut gratings and fry until golden. Next, incorporate the cooked grams with a pinch of salt. Stir thoroughly.
- Finally, garnish with a tablespoon of fresh coconut gratings.
Notes
- The combination of the grains listed in the ingredients put together should be approximately two cups.
I love any and all sundal.
This looks mouthwatering!!
Hi Jennifer,
It is my favourite too. Healthy and filling.
Happy ganesh chaturthi to you & your family dear 🙂
Pooja looks Divine….What a lovely spread .
Soup 'N Juice Event is going on in my blog.Please do participate in it.
Thank you sireesha. I will participate in Soup 'N' Juice event. All the best.