Ingredients:

• For sundal:
• 1 cup – any dry legume varieties, soaked
• salt to taste
• Seasoning:
• 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – urad dhal
• 1/4 tsp – Hing / Asafoetida
• 2 – Red Chillies or 2 Green chillies
• 3 tbsp – grated Coconut
• Curry leaves as required

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. Allow the beans to cool.
5. Cooking:
6. Heat oil in a pan, add mustard seeds, let it splutter.
7. Then add urad dal and fry for a few seconds.
8. Add remaining ingredients one by one, including coconut, and saute for a few seconds.
9. Now add cooked legumes and stir for a few seconds and transfer to a serving bowl.

Recipe courtesy of Saraswati