Navadhanya Sundal is one of those recipes that makes you feel good about what you’re eating. This beautiful mix of nine different beans and lentils creates a colorful, protein-rich dish that’s been loved in South Indian homes for generations. The name literally means “nine grains,” and each ingredient brings its own unique texture and nutrition to the plate. What I love most is how the freshly ground coconut and spice paste transforms simple cooked legumes into something truly special.
About the Recipe
You should without a doubt try this recipe if you’re looking for a healthy, filling meal that doesn’t compromise on taste. This dish gives you complete proteins from the variety of legumes, while the coconut and spices make it without a doubt delicious. It’s vegetarian, gluten-free, and loaded with fiber. Plus, once you soak the grains overnight, it comes together pretty quickly. Perfect for meal prep or when you want to serve something impressive but nutritious to guests.
Why You’ll Love This Recipe
First, it’s incredibly satisfying – all those different textures and the protein will keep you full for hours. The ground coconut and spice mixture creates this amazing aromatic coating that makes each bite flavorful. You’ll love how colorful it looks on your plate too. It’s also super flexible – you can adjust the spice level or swap in different legumes based on what you have. Best of all, you’re getting nutrition from nine different sources in one dish, which feels pretty amazing.
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Cooking Tips
Soak all the grains overnight for best results – they’ll cook more evenly. Don’t overcook them in the pressure cooker; you want them tender but not mushy. When grinding the coconut mixture, add a tiny bit of water if needed, but keep it as dry as possible. Toast the whole spices lightly before grinding for deeper flavor. Taste and adjust salt after adding the ground mixture.
Serving and Storing Suggestions
This recipe serves 4-6 people as a main dish or 8 as a side. Total time is about 45 minutes plus soaking time. Serve it warm as a complete meal with some rice or enjoy it on its own. It keeps well in the fridge for 3-4 days and actually tastes even better the next day. You can reheat it gently or eat it at room temperature.
Similar Recipes
- Mixed Bean Curry
- Protein-Rich Quinoa Salad
- Traditional Sundal Varieties
- Nine Bean Soup
- Sprouted Legume Salad
Nutrient Benefits
This dish is a complete protein powerhouse that provides all essential amino acids. You’re getting plenty of fiber for digestive health, iron for energy, and B vitamins from the variety of legumes. The coconut adds healthy fats, while ginger aids digestion. It’s naturally low in fat and high in complex carbohydrates, making it perfect for sustained energy.
Navadhanya Sundal
Ingredients
Ingredients:
- 1/2 cup White Konda Kadalai
- 1/2 cup Black Konda Kadalai
- 1/2 cup Karamani (Cow Peas)
- 1/2 cup Paasi Paruppu (Moong Dal)
- 1/2 cup Kollu (Horse Gram)
- 1/2 cup Mochai
- 1/2 cup Red Soya Beans
- 1/2 cup Rajma (Red Kidney Beans)
- 1/2 cup Dry Peas
- Oil as required
- Salt as per tsate
- few Curry Leaves
To Grind:
- 1/4 cup Coconut grated
- 6 to 8 Dry Red Chillies
- 1/2 tsp Saunf
- a small piece Cinnamon
- a small piece Ginger
Instructions
- Soak the nine grains and pulses for couple of hours.
- Pressure cook until 1 or 2 whistles or until they are soft.
- Grind all the ingredients given for grinding.
- Heat oil in a pan over medium flame.
- Add the cooked grains and pulses.
- Add salt and mix well.
- Add the ground mixture and cook for a minute or two.
- Garnish with curry leaves.
- Serve.
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Frequently Asked Questions
Can I use canned beans instead of dried ones?
Yes, you can use canned beans to save time. Just rinse them well and reduce the cooking time since they’re already soft. You might need to adjust the salt since canned beans often contain sodium.
What if I can’t find all nine ingredients?
Don’t worry if you’re missing one or two ingredients. Use what you have and maybe double up on others. The key is having a good variety of textures and colors for the best result.
How do I know when the legumes are cooked properly?
They should be tender enough to bite through easily but still hold their shape. If you can mash them with your fingers, they’re overcooked. Aim for that perfect tender-but-firm texture.
Can I make this dish ahead of time?
Surely. This dish actually improves in flavor when it sits for a few hours. Make it in the morning for dinner, or even the day before. Just reheat gently or serve at room temperature.
