Black bean sundal
Black bean sundal, a quick sundal that needs just 30 mins soaking time minimum. Stepwise pictures post.
Servings: 3
Ingredients
- 1/2 cup Black bean
- 1/8 tsp Asafoetida
- 1/4 cup coconut grated
- 1 tsp Coconut oil
- Salt as needed
To temper
- 1 tsp coconut oil
- 1/2 tsp mustard
- 1 tsp urad dal
- 1 dry red chilli
- 1 tsp chopped ginger
- 1 sprig curry leaves
Instructions
- Wash & soak black beans for minimum 1/2 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.