At home when you are referring to salad, it mostly meant Onions, Fresh Cucumber, Carrot and Tomatoes. Well these may not actually cover the entire range, you could say, you are right! But for us it meant only these. Just think about it. When one has to cook Biryanis followed with all those items that make a full course of meal and laid a spread for the guests, these salads would be preferred? Or for that matter we would go to the extent of spending more time in prepping the vegetables, only to be stored away for later usage. Believe me, that's what happened the few times I spent hours on making a beautiful salad preparation, only to store it away for next day cooking. Nobody touched it! Of course, everybody appreciated and commended my artistic hand in making a salad look so beautiful. That my friend is the sad story of a salad that never got prepared much on a high scale for a party.
Until I find a dressing that's suitable to my palate, let me just do this the warm way with just seasoning with basic ingredients!
Kadambam means an assortment of flowers tied together in flower terminology. And this Kadamba Sundal is made with an assortment of lentils, legumes and nuts. The flovour each bean gives is exquisite! I don't think you have a distinct recipe for this Sundal, you can just about do a mix and match according to your taste!
Kabuli Channa /Chickpea - 1/2 cup
Brown Channa - 1/2 cup
Dried Peas, Mochai, Peanuts, Moong dal, Black eyed pea - fistful
Blanced Almonds - 5
Mustard seeds, Urad dal - 1 tsp
Channa dal - 1/2 tsp
Green Chilis - 1
Red Chilis - 2
Curry leaves - 5 - 6
Coriander leaves for garnish
Oil - 1 tsp
Salt to taste
Method to prepare:
Since the cooking time is different for each lentil, pressure cook each of them separately. Let it drain. Chop the blanched almonds, keep aside.
Heat a pan with oil, season it with mustard seeds, channa dal, urad dal, chopped green chilies and red chilies. Saute for 2 mins.
Then add the drained legumes to the pan and season it with salt. Simmer for 2 mins and remove.
My entry to the My Legume Love affair started by Susan and hosted by me this month.
This is also my entry for JFI: Chickpea hosted by MS, an event started by Indira of Mahanandi.