When I blogged about the kara kuzhambu using mochai I have mentioned about making a sundal with the leftover soaked beans and this it that recipe.Making sundal is quite easy just pressure cook the soaked beans, temper with spices and freshly grated coconut and serve hot.Not any fancy ingredients used to make sundal. But here in this sundal variety I slightly changed by adding an roasted spice powder to give a flavorful twist to the normal sundal.I googled many recipes, got some ideas from it and did this.Do try this version and I"m sure you will love it.
Preparation time: 10 mins
soaking time: 6 -8 hours
cooking time: 10 mins
Recipe type: Snack
Recipe Cuisine: Indian
Author: Babitha
Ingredients:
- Mochai/ field beans- 1\2 cup
- oil- 2 tsp
- mustard -1\2 tsp
- hing -1\2 tsp
- red chilly-1
- curry leaves-a spring
- salt- to taste
To roast & powder:
- toor/tur dal-1 tsp
- red chilly-2
- coriander seeds- 1 tsp
- cumin seeds/jeera -1\2 tsp
Method:
1.Soak the dry beans for 6-8 hours or over night.Clean well and pressure cook with water & little salt for 3 whistles.When the pressure is released open,drain water and keep ready.
2.Dry roast the ingredients under " to roast & powder" .Cool and powder it.
3.Heat oil in a pan pop out mustard seeds,hing,red chilly and curry leaves.Add in the cooked beans and the prepared masala powder.check for salt.Saute in low flame till the beans get coated well in the powder.switch off.
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