Kadhamba (Mixed) Sundal - Navaratri Special

 Kadhambam or Kadambam in Tamil means assorted or mixed. Sundal needs no special introduction ,but for those who are reading it first time ,sundal is a south indian delicacy prepared using various legumes or lentils and garnished with fresh coconut.  

Kadhamba Sundal is prepared using a mix of various legumes and lentils .The choice of lentils is left to you . In this recipe ,I have used brown chickpeas (karuppu kondakadalai) , white chickpeas (vella Kondakadalai) , green peas (pachhai pattani) and Moong Dhall (payatham paruppu).

To prepare this kadamba sundal ,you will need to soak the brown and white chick peas over night or if you have the cooked beans frozen ,you can use them as well.

As I am preparing this recipe as part of Navratri Prasad ,I prefer to soak the beans afresh and use them rather than the pre cooked ones .

The moong dhall and fresh/frozen peas can be cooked together in an open pot . Do not pressure cook the moong dhall as it will get mushy and too soft. Soaking the moong dhall for 15 minutes before hand helps in faster cooking.  

Other Sundal Varieties on the blog for your reference 

Kondakadalai Sundal (Chickpeas/Safed Channa ) 

Karuppu Kondakadalai Sundal (Brown Chickpeas / Kala channa) 

Verkadalai Sundal (Peanut / Moongfali)

Pachapayar Sundal (Green gram / Akha Moong ) 

Karamani Sundal (Lobia/ Cow peas) 

Kadalai Paruppu Sundal ( Bengal gram / Channa dhall)

Soaking Time - 6 to 8 hrs

Preparation Time - 10 mins

Cooking Time - 5 mins

Serves - 3 to 4 

Complexity - simple 

Ingredients 

1/4 cup white chickpeas 

1/4 cup brown chickpeas

Handful of frozen peas 

1/4 cup moong dhall 

3 tbsp fresh coconut 

2 dry red chillies 

1/2 tsp jeera

Few curry leaves 

Small piece ginger  (skip for Jain variant)

2 tsp oil 

1/4 tsp mustard 

Pinch of asafoetida 

Salt as needed

Method 

• Wash and soak both the chickpeas overnight. 
• Pressure cook the chickpeas until soft with a little salt .
• Soak the moong dhall in water for 10 mins,drain the water and cook in an open pot with 1 cup water and little salt until it is well cooked . If you press a dhall between your finger it should be firm at the same time must get mashed too. In this same pot cook the peas as well . 
• Dry grind the coconut, red chillies ,jeera,ginger and curry leaves using the pulse mode . 
• Drain the water from all the cooked beans and lentils through a colander .
• Heat oil in a pan , splutter the mustard seeds and asafoetida. 
• Lightly fry the coconut paste in this oil and add the cooked lentils and mix well.
• Adjust salt if needed and cook for 1 or 2 mins until the coconut gets blend with the lentils .
• Turn off and serve.

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