My other Sundal Varieties can be checked here
This is a very interesting version of Sundal...but it cannot be used for neivedhyam, since it has onion.
But this Sundal takes me down my memory lane!!!
How many days I have packed this for my son and daughter during their school and College days!!! They used to love this!
Since Double beans is quite a bland legume, with no particular flavor of its onw, adding Onions and tomatoes certainly impart a unique taste.
Can be used as a snack too. Full of protein!!
Ingredients
Double beans - 3/4 cup, soaked over night
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Sambar powder - 3/4 tsp
Chopped Coriander/Cilantro leaves - handful
Salt to taste
To season
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Green chillies - 2-3, slit
Curry leaves - a few
Recipe cuisine: South Indian; Category: Sundal variety/snack
Soaking: Overnight; Prep time: 10 mts; Cooking time: 10 mts
Serves 2-3
Soaked double beans, pressure cooked, and when it is hot, salt to taste added. You can put the whistle , and after one whistle, lower the flames and cook for 20 minutes.
Salt mixed thoroughly
Pan heated with oil, turmeric and hing powders added, then mustard and jeera
Then onions, curry leaves and slit green chillies added
After the onions turn translucent, tomatoes and sambar powder added
Let it cook on slow flames, sprinkle some water, to soften the tomatoes, and everything will become one
After the tomatoes become sort of mushy, add the coriander leaves
and now, the double beans
Mix well, cook on slow flames, allowing the double beans to take in all flavors
This is a very good accompaniment to any South Indian meal. Can be a semi dry curry for rotis too, along with a dhal.
This post first appeared in www.malpatskitchen.com
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