Rejuvenate your taste buds with healthy sundal for this Navarathri/ Dussehra. It is made with 9 different lentils/pulses which is protein rich & very tasty when garnished with maangai (Raw Mango) and thenggai (grated coconut). This is usually prepared on the 9th and last day of Navarathri.

Ingredients (For 12 Cups)

9 Lentils/pulses of your choice, below are the ones I used - 2 Tbsp each (can vary the quantity)
White Channa
Brown Channa
Rajma
Dried peas
Peanut
Green moong dak,
Cow pea (Karamani) white,
Cow pea Brown
Horse Gram

For masala powder
Coriander seeds -1 Tsp
Channa dal - 2 Tbsp
Dry red chilly - 4

For Tempering
Mustard 1/2 Tsp
Split Urud dal - 1 Tsp
Dry red chillies - 3
Curry leaves - 2 Sprigs
Hing - 1/4 Tsp
Salt - 2 Tsp (as required)
Turmeric - 1/4 Tsp
Oil - 2 Tbsp

For garnishing
Grated Raw mango
Grated coconut
Coriander leaves

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