Black bean sundal, a quick sundal that needs just 30 mins soaking time minimum. Stepwise pictures post.

I made this few days back, a super simple and basic of all sundal recipes. Nothing fancy in it.
I love this as it is similar to the rajma sundal recipe in my website. Do check out my Navaratri menu plan for 9 days.
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Though it is simple and similar to others, still wanted to try as I needed a post for this Navaratri season. Since very easy recipe, I did not shoot video.
Black bean is a new recent addition after I tasted it in Stuff'd's salad. I just love it and have tried few things with it. Have scheduled another recipe using this bean. Stay tuned.
This year's Navarathri and Golu is so different, I just kept Golu for the last 3 days this time.
Also a smaller one with the few idols I have. Except for one, I did not Golu hop inspite of the better situation here.
Sure everyone will understand I believe. Here's my Instagram post for a glimpse from my Navarathri 2020 Golu.
https://www.instagram.com/p/CGr-it8Hp0s/
Recipe card
Black bean sundal
Ingredients
- ½ cup Black bean
- ⅛ teaspoon Asafoetida
- ¼ cup coconut grated
- 1 teaspoon Coconut oil
- Salt
To temper
- 1 teaspoon coconut oil
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 1 dry red chilli
- 1 teaspoon chopped ginger
- 1 sprig curry leaves
Instructions
- Wash & soak black beans for minimum ½ an hour.
- I cooked in open pot instead of pressure cooking to prevent the bean over cooking/ cracking.
- Boil enough water and add soaked bean to it. Sprinkle enough salt.
- Simmer until the beans are soft cooked. Take around 15 mins.
- Heat a pan and add oil. When hot, add tempering items in order. Add the beans and give it a stir.
- In goes grated coconut. Mix well and cook for a minute. Drizzle coconut oil and switch off immediately.
Notes
- You can also pressure cook the beans for 2 whistles in medium flame.
- Adding salt prevents bean from over cooking.
- Add ginger and asafoetida generously to balance the gastric nature of beans.
Stepwise photos
- Wash & soak black beans for minimum ½ an hour.
- I cooked in open pot instead of pressure cooking to prevent the bean over cooking/ cracking.
- Boil enough water and add soaked bean to it. Sprinkle enough salt.
- Simmer until the beans are soft cooked. Take around 15 mins.
- Heat a pan and add oil. When hot, add tempering items in order.
- Add the beans and give it a stir.
- In goes grated coconut. Mix well and cook for a minute. Drizzle coconut oil and switch off immediately.
Enjoy the flavourful and nutritous super easy black bean sundal.
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