Black eyed bean (Lobia) Sundal :A quick Kid friendly snack rich in Proteins

Beans play important role in vegetarian diet. Obviously these are vegetarian's protein source. In a typical Indian meal you will see either beans or lentils in almost every meal, served along Rice or Roti.

In my Pantry I always have many varieties of em. My fav of all beans are Kala chana, stands next to it are black-eyed beans/Lobia.

Sundal is a typical dish made with cooked beans. Cooked beans are sauteed along onions, green chillies and few seasonings.  It is usually served as tea time snack. Also during festivals people make various kinds of Sundal but with out onion. In our region we call these Guggillu. while cooking beans , the water drained from them can be used to make soups or try my Lemon Rasam with Lentil stock. Try my other simple Lentils recipes like Dal Makhani, sprouted Kala chana masala.

One important step in making Sundal is pressure cooking beans properly with out overcooking or undercooking. Cook them on medium flame for one whistle. You got your perfect beans. Some people add fresh grated coconut to Sundal. In my home  we don't. If you like to, add 3 tbsp grated coconut at the end. Other than these, it is a pretty simple recipe and lets proceed to it.

Servings:
Two (2)
Total time:

10 minutes (Soaking overnight)

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 1.5 cup black eyed beans cooked (1/2 cup raw)
• 1/2 a small onion
• 2 green chillies or adjust
• 1 tsp grated ginger
• 3-4 garlic cloves
• Pinch of turmeric optionally
• 1 Tsp cumin seeds (Jeera)
• 1/2 tsp mustard seeds (Aavalu)
• Few curry leaves
• 2 tsp lemon juice or adjust
• Salt
• 1/4 cup Grated carrot optional
• 3 tbsp grated fresh coconut optionally

Black eyed bean Sundal  Step wise Recipe

1. Soak 1/2 cup Beans overnight. If planning for evening snack, you can soak in the morning too. Soak at least 8 hrs. 
2. Drain water, add to pressure cooker, submerge in water. 
3. Cook for 1 whistle on medium flame. 
4. When pressure is gone , open the cooker. Drain beans. Keep the water to use in Soup or Rasam.
5. During pressure cooking: Chop 1/2 onion finely. You can skip these for no onion diet, during festivals. 
6. Chop 2 green chillies finely. 
7. Grate ginger. Ginger is important in Beans recipes as it facilitates their digestion. 
8. Chop garlic into pieces optionally
9. Heat tbsp oil in a pan, season with mustard seeds, cumin seeds, curry leaves. When they splutter, add grated ginger, garlic pieces. Fry 30 sec.
10. Add green chillies. Fry em. You can add red chillies too. 
11. Add onions and cook till they turn translucent. 
12. Add beans, 1/4 tsp salt or adjust.
13. Turn off stove and add lemon juice.
14. Serve hot. 
15. You can refrigerate the left overs. 
    

Tips:

• You can add raw veggies to sundal and make a salad.
• You can Boil and freeze cooked beans for later use. 
• Use reserved water from the cooked beans as stock in soups or Rasam.