My friend Siri and I met on monday for a bloggers meet in Hyderabad. While the talk we attended per se was not much to talk about, it was a chance for us to meet many bloggers we had been reading or following but had never met, and for the two of us to meet after ages. We proceeded to have coffee and then went out for lunch. Severely missing the other conspirator Pree. Over some yummy chilli cheese toast and a pub lunch, we gossiped, checked out the other people at the pub, gossiped some more and shared notes on what has been happening in our lives.
In the middle of all the ideas for the blog and whooping my behind for not blogging regularly (really, I never learn!) I told her I would be posting a recipe for Sundal. The must have during navratri, especially in homes which display the Indian style tableau of dolls called Bommalakoluvu /Gollu. Rolling her eyes, Siri asks me “but why Sundal? Isn’t it just boiled beans with a tempering and coconut?” I laughed and said “yes… but you can easily screw that up too!”
In my defence, I did think the double beans sundal was better than most sundals. Purely because double beans is one of my favourite beans, I love its texture and it lends itself beautifully to any recipe.
this recipe needs a little of pre work in soaking dried beans for atleast 4-5 hours. Once pressure cooked, there is nothing really to do except temper it.
Double Beans Sundal (Serves 2)
Double Beans 1 cup dried beans, soaked for 5-6 hours and pressure cooked for 2 whistles, water drained
Ghee 1 teaspoon
Mustard Seeds 1 teaspoon
Hing a pinch
Dried Red Chilli 1, broken into two pieces
Salt to taste
Grated Fresh Coconut ¼ cup
Curry Leaves 10
Drain the water off the boiled beans and set aside.
In a kadai, heat the ghee, add the mustard and splutter, add the curry leaves, dried red chillies and hing and turn off the heat. Add the grated coconut and toss.
Add the boiled beans to this, add salt and mix gently. Serve when still warm.