Sundal is a Navrathri thingy in most south indian homes. We can liken it to a legume salad with all the indian elements in it. This s a very simple recipe and is a face saver on one of those days when your H wants to snack on something but you dont have anything. Whizzing to the recipe now.
Prep Time: Soaking Time-2 hours
Others Under 10 mins
Cook Time: Under 30 mins
( This is kinda an indian salad. Loaded with protein, its a fun snack as well as a great accompaniment to any meal. You can add onions to this if you desire. But then, avoid the lemon juice.Make sure you dont overcook the peanuts and beans or you will be left with a gooey mass.)
What You Need?
Peanuts ½ cup
Butter Beans ¾ cup
Grated coconut 4 tbsp
Green chilies 6 minced
Salt to taste
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Curry leaves a sprig
Lemon juice 2 tbsp
How To make it?
Soak the beans and peanuts together in about 3 cups water for 2 hours.
Pressure cook the beans and nuts together for 3 whistles or until tender and soft. Drain the water completely.
Heat a kadai with the oil.
Add mustard seeds. Once they splutter, add the chilies, urad dal, hing and curry leaves.
Once the dal turns a light brown, add the peanuts and beans along with some salt and combine well.
Now, add the grated coconut and saute well.
Remove from fire. Let cool completely.
Add the lemon juice and mix well.
Serve as a snack or as an accompaniment for lunch.
Sending this to My Legume Love Affair hosted by A Canadian Foodie this month.