Ingredients:

• For sundal:
• 1 cup – any dry legume varieties
• salt to taste
• Seasoning:
• 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – urad dhal
• 1/4 tsp – Hing / Asafoetida
• Curry leaves as required
• Roast and Grind to powder:
• 1 tsp – coriander powder
• 1/2 tsp – urad dhal
• 1/2 tsp – Channa dhal
• 2 – Red Chillies or 1 tbsp – whole peppercorn
• pinch – hing/asafoetida
• 1 tbsp – grated Coconut

Method:

1. Clean and wash the beans/peas. Soak in sufficient water overnight or up to 6-7 hours.
2. Pressure cook the beans/peas with enough water for 2 whistles or in an open pot till it becomes soft.
3. Drain the water completely and reserve the water for other use.
4. A+AB1438llow the beans to cool.
5. Cooking:
6. Dry roast the masala ingredients and grind it into a coarse powder.
7. In the same pan, heat oil and add mustard seeds. Let it splutter.
8. Add urad dal and fry for a few seconds.
9. Add remaining ingredients one by one and saute for a few seconds.
10. Now add cooked legumes, stir for a few seconds and transfer to a serving bowl.

Recipe courtesy of Saraswati