Except yellow moong dal and channa dal, soak all the above grains - rajma, black-eye beans, green moong dal, peas, peanuts, kabuli channa, black channa (small channa) in water a day before cooking.
It is enough if yellow moong dal and channal dal is soaked in water 1 hour before cooking.
Put all the grains in a vessel & wash nicely.
Now add salt, a little water to the grains and pressure cook for 5 whistles.
After the cooker comes to room temperature take out the grains and drain the water.
Now add grated coconut, red chillies, coriander seeds in a mixer and grind it coarsely.
Take a non-stick pan and add oil.
After the oil becomes hot, add mustard, curry leaves.
After it splutters put the cooked grains in the pan and also add the ground powder to it.
Stir so that the powder gets nicely mixed with the grains.
Tasty nine grain sundal is ready to serve.
Editor`s notes: Sundal is a snack generally prepared during Navrathri in South India. Sundals are usually made of lentils like rajma, chickpeas, peas and cow peas, Lentils are a good source of fibre, folic acid and manganese. They are high in protein and minerals like iron, magnesium, copper and zinc. Click here for some delicious lentil recipes | More sundal recipes
Ingredients: 1/2 cup - rajma
1/2 cup - black-eyed beans
1/2 cup - green moong dal
1/2 cup - peas
1/2 cup - peanuts
1/2 cup - chickpeas/kabuli channa
1/2 cup - black channa/small channa
1/2 cup - yellow moong dal
1/2 cup - Bengal gram/channa dal
1 cup - grated coconut
5 - red chillies
1 tbsp - coriander seeds
4 tbsp - oil
1 tsp - mustard/rai
Curry leaves, a few leaves
Salt to taste