Friday, March 20, 2015

Black Eyed Beans Sundal- Lobia Sundal Recipe

I would really like to feel solace in warm weather, as mother nature switches herself into a milder climate over here, and  it’s also first day of Spring/ Vasanta season. Finally spring is here and with that, all those beautiful spring blossoms to lay eyes on. And also to greet us today, a rare sight of partial solar eclipse in UK.It was predicted earlier, but not in sight as of now where we live, as it’s cloudy outside, well then its normal weather up here and a working day also. Even then there are reasons, or may be no reasons to update this blog. Well, it has become a routine for me. And when it becomes a routine, you don’t need reasons to do things even if it’s first day of spring or a day with partial solar eclipse or may be a day in “Chaitra Navaratri “ or a special day like “Ugadhi” and “Gudi –padwa” .And did I mention reasons to update the blog, how predictable , sometimes  , most of the times, I can be.

Sundal is a very traditional stir/fry recipe from south India. There is chick –pea sundal, rajma sundal or moong dal sundal and many more variations on this. Well I am no authority in sundal, but a beginner, and really like simple stir/fry recipes of lentils or legume preparations. And this way of making legumes, lentils is easy for me and to you also. Black eyed beans/ lobia beans are cooked with a mustard seeds + coconut tempering, so the name lobia sundal.Without much exaggerating here , I now jump to write the simple and yet delicious preparation from down South India.

Lobia Sundal – Black eyed Beans Sundal (stir/fry)
Recipe requirements
250 Gms of cooked black eyed beans or 1 pre-packed tin of cooked black eyed peas
½ cup of scraped/grated coconut – desiccated may work as well
For tempering
½ tsp of black mustard seeds
2-3 dry red pepper
½ tsp of salt or as per taste
2-3 tbs of cooking oil
Pinch of hing (asafetida)
 Two handfuls of curry leaves
Cook pre-soaked black eyed beans in a pressure cooker for two whistles. You can use pre-packaged tins of cooked black eyed beans also.
Heat up a pan, add in cooking oil, temper it with mustard seeds, red pepper, and curry leaves and pinch of hing.
Add in desiccated coconut, it would be better to use freshly scraped coconut if you can get it easily.
Now add in cooked black eyed beans, adjust salt .If you wish you can add black pepper powder.
Cover it and let cook for about 10-12 mints at med-low flame.
Your delicious black eyed beans sundal is ready. 
A great snack in these chaitra Navaratri days.

Wish you all a very happy Ugadhi and Gudi-Padwa…Happy Cooking 

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