Monday, October 3, 2011

Mixed Beans Sundal

Dried Beans - 2 cups ( I used a mix of chickpeas, kidney beans, pinto beans, black beans. Cooking the black beans along with the other beans turn all the beans to a dark color. Doesnt alter the taste though. If you want the beans to retain their original color, avoid black beans)
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 2, finely chopped
Urad Dal / Black Gram- 2 tsp
Curry Leaves - 10
Dessicated Coconut - 2 tsp
Turmeric - a pinch

Soak the beans ovenight. Drain and wash once, add 2 cups of water and cook in a pressure cooker for 5 whistles. Do not overcook as we want the beans to retain their shape well and not get mushy.

Heat oil in a skillet. Add mustard seeds. Once the seeds start popping, add chopped green chili, hing, and urad dal. Saute till the urad dal gets slightly brown.

Then add the curry leaves and the coconut. Saute for a minute more.

Add the cooked beans, turmeric and salt. Toss well and cook for a few minutes. Can be served hot or at room temperature.

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