Moth beans sundal recipe
Moth bean sundal is an easy yet healthy and flavorful dish perfect for snack. This can be made without soaking, so no need to worry if you forget soaking.
Servings: 2
Equipment
- Pressure cooker, 3 Litre
Ingredients
- ½ cup Moth beans Matki
- ¼ cup Grated coconut
- ⅛ teaspoon Asafoetida
- Salt
- 1 tablespoon Coconut oil
To temper
- 1 tablespoon Coconut oil
- ½ teaspoon Mustard
- 2 teaspoon Ginger chopped
- 1 sprig Curry leaves
- 1 Dry red chilli
- ⅛ teaspoon Asafoetida
Instructions
- In a small pressure cooker, roast the moth beans slightly until aromatic. Take care not to roast too much otherwise it would not get cooked.
- Add 1 cup water, ⅛ teaspoon asafoetida and required salt. Pressure cook for 5 whistles.
- Hint: Let the pressure release by itself, naturally. I like to use this small pressure cooker (affiliate link) for directly roasting and then pressure cooking in it.
- Once done, drain water if there is too much of it. Mine was perfectly absorbed. Set aside.
- Add the cooked beans. You can let upto 2 tablespoon of beans cooked water for preventing the sundal becoming too dry.
- Give it a mix.
- Add coconut.
- Mix and cook furthermore 1 minute. Switch off stove and drizzle coconut oil.
Video
Notes
- My pressure cooker is small one and I let 5 whistles. The water was just right. But please make sure that there is enough water to avoid burnt bottom. Because different make and model may need slight adjustments.
- You can also soak the bean overnight and give just one whistle. If you soak, make sure to drain the water and use fresh water for cooking.
- I have not washed the bean as it was clean, but after roasting you can give a wash.