Black Eyed Bean Sundal

RawBlackEyedBean
Black Eyed Beans

Most of the beans including black eyed bean or black eyed pea are rich in soluble fiber which helps to eliminate cholesterol from the body. They are a good source of minerals such as potassium, phosphorous etc. They are also low in sodium which helps in reducing blood pressure. When combined with other vegetables, they can be fulfilling and satisfy a complete meal.
In India, especially during festival seasons in the south, this recipe called sundal, is made from different kinds of legumes. My neighbors would invite us for the festival called Golu and it would be very interesting for me to understand the intricacies of the festival. But what I used to look forward was the sundal that they serve. The aroma and the simple spices from the sundal served warm would be so mouthwatering. And last night my family wanted something flavorful yet simple food, so I decided to make sundal and soup. The combination might sound a bit out of place but believe me, the warmth from the soup was so soothing and the wholesome meal out of sundal kept us all filling too.

Recipe: (Makes for 4 people)
1 & 1/2 cup black eyed beans
1 tbsp urad dal
1 tbsp rye
1 green chili chopped or per taste
Small piece of ginger
lime or lemon juice
A few kari leaves
3 tsp of oil
1 – 2 tbsp of grated coconut
2 – 3 tbsp grated raw mango

Soak the black eyed beans for at least 4 -5 hours. It is advisable to cook the beans with some salt in a vessel with a lid and not pressure cook because it becomes mushy soon. If you can pressure cook it just about until just soft and not mushy then by all means, do it. Drain the beans and keep it aside. Heat oil and add rye until it splutters. Then add urad dal; let it turn golden brown. Now add green chili, ginger,kari leaves, mix, add the cooked beans. Adjust seasonings if needed. Turn off the stove, let it cool before adding the coconut, mango, lime juice. Serve it as as or with a side of soup for a complete meal. I bet it feels good.

BlackEyedBeanSundal
Black Eyed Bean sundal topped with grated mango and with a side of soup

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This entry was posted in Black Eyed Beans, Dals & Legumes and tagged , , , , , . Bookmark the permalink.

9 Responses to Black Eyed Bean Sundal

  1. sowmya says:

    looks delicious..though i cook black eyed beans frequently…i did not know its health values..thanks for sharing

  2. Lakshmi says:

    I like this sundal. Pic is awesome. I love mix bean sundal..sundal any time…is healthy and delicious.

  3. easycrafts says:

    yumm…i love sundal

  4. Mona says:

    It looks delicious!

  5. Uma says:

    Love the first picture. Great looking sundal. Sounds so yummy!

  6. I prepare curries and gravies with black eyed beans..Have not tried sundal..Will try it next time..

  7. mridula says:

    love sundal. please bring it home one of these days 🙂

  8. Patricia says:

    Yummy looking….how exciting! But where to getrye, urad dal and kari leaves. Any suggestions for somewhere near New Jersey shore

  9. 365DaysVeg says:

    Patricia,

    Thanks for stopping by my blog. rye is nothing but black mustard seeds. You can take a look at the Terminology section above in my blog to see the Hindi to English translations of unfamiliar words. urad dal could be skipped in case you cannot find it but it is usually found only in Indian stores and the same goes for Kari leaves. These definitely add an extra layer of aroma and flavor but you can certainly make sundal w/o these as well as long as the basic ingredients such as black eyed beans, lime, coconut, mango etc is available. I am sure New Jersey has a huge Indian population and finding an Indian store should not be difficult but I am not familiar with the shore. I hope this helps.

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