Black Eyed Beans Sundal

Black Eyed Pea or Black Eyed Beans or Lobia as it is called in some parts of the world is pale cream in colour with a black spot – hence the name black eye..Like all other varieties of dried beans, these beans have to be soaked overnight or for 7-8 hours before they are cooked.  Pressure cooking the beans gives the best results!!  These beans have all the goodness in them –  Rich in Fibre, Carbohydrates, Iron and Sodium, these beans are a great source of Protein too!
The great news is it does not contain any fat or cholesterol and is ideal for get togethers as one cup of dried beans can serve 6 people or more depending on the other dishes that you may serve!!!!

1 Cup Black Eyed Beans(Lobia)
2 Cups Water (to soak the black eyed beans)
2 Tsp Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
1 Green Chilli
A pinch of Asafoetida
2 Tsp Freshly Grated or Shredded Coconut
Few sprigs Curry leaves
1 Tsp Salt

Black Eyed Beans Sundal

Black Eyed Beans Sundal

Preparation

Soak the Black Eyed Beans for 4-5 hours or overnight
Drain the water and pressure cook the Beans for 2-3 whistles

Heat the oil in a pan. Add the mustard seeds
When the mustard seeds crackle, add the urad dal, asafoetida, red chilli and curry leaves.
When the urad dal turns brown, add the cooked  Beans and sauté for about 2-3 minutes on a medium flame
Fold the freshly grated coconut and fry for about a minute or so

 The sundal is ready to be served

Note: To add a big of Zing to the sundal, quarter of a teaspoon of red chilli powder or sambhar powder may be added!

 

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