Mixed Legumes Sundal | Mallika Badrinath | Peas, Channa, Beans, Corn Indian Snack Recipe

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Sundal – Mixed Legumes
INGREDIENTS
Cooked Mixed Legumes – 1 Cup
Boiled Sweet Corn – Little
(Green peas, Chick Peas, White Peas, Red Beans, Soya Beans)
Grated Coconut – 1 1/2 Tblsp
Ginger, Green Chilli Paste – 1 1/2 Tsps
Dhaniya Powder – 1 Tsp
Red Chilli Powder – 1/2 Rsp
Grated Mango – Little
Salt – To Taste
Oil – For Frying
Mustard Seeds – 1/4 Tsp
Curry Leaves – 1 Spring
Asafoetida Powder – 2 Pinches
Broken Red Chilli – 1

METHOD
1. Soak legumes separately depending upon its cooking time.
Green Peas + White Peas – 2 to 3 whistles
Red Beans – 4 whistles
White Channa – 6 whistles
Soya Beans – 8 whistles
2. Strain the water and mix all together.
3. Heat oil in a kadai, add mustard, curry leaves, broken red chilli, asafoetida and then dhaniya powder.
4. Add red chilli powder, ginger chilli paste and then cooked sundal varieties.
5. Saute for few minutes, add salt, grated mango and remove from fire.
6. Garnish with cut coriander leaves.