Navadhanya Sandal

(Serves 4)

For spice blend
1 teaspoon each urad dal, tur dal, sesame seeds, ajwain and coriander seeds
1 tablespoon each channa dal and dry chilli
6-7 curry leaves
½ cup fresh coconut, grated
For the sundal
½ cup each peanuts, brown channa, white channa and moong dal
¼ cup each dry white peas, dry green peas, rajma and black eyed peas
For tempering
2 tablespoons oil
2 teaspoons mustard seeds
1  teaspoon cumin seeds
4 curry leaves
1  teaspoon asafoetida
For garnish
2 tablespoons grated fresh coconut
2 tablespoons chopped coriander leaves


Pressure-cook each legume and peanuts separately with salt and turmeric till tender, yet firm. Keep them aside.
Dry roast the spice blend of urad, channa, tur dal, sesame seeds, ajwain, dry chilli, curry leaves, coconut and coriander seeds in that order. Mix and grind coarsely. Keep aside.
Heat oil and add mustard seeds till they splutter. Then add cumin, curry leaves and asafoetida. Add peanuts and all the other cooked legumes along with the spice blend and mix well. Garnish with coconut and coriander.