Navadhanya (Mixed Legumes) Sundal

How to Prepare

1. Rinse the soaked legumes thoroughly under running water.
2. Pressure cook the mixed legumes with 6 cups of water and 1 tsp salt for 2 whistles or until soft but not mushy. Let the pressure release naturally.
3. Heat 3 tbsp coconut oil in a frying pan over medium heat.
4. Add 2 tsp mustard seeds and wait until they splutter.
5. Add 2 tsp urad dal and fry until golden brown.
6. Add 4-5 dried red chilies
7. 2 sprigs of curry leaves, and a pinch of asafoetida. Sauté for 30 seconds.
8. Add the cooked legumes to the pan and mix well to coat with the tempering.
9. Add 1 cup grated fresh coconut and 1 tsp salt (adjust to taste). Mix thoroughly.
10. Cook for 2-3 minutes on low heat, stirring occasionally.
11. Turn off the heat, garnish with chopped coriander leaves, and serve warm.