Karamani Sundal/Black White Eye Bean Sundal

Karamani sundal/ Black white eye bean sundal is rarely prepared when compared to groundnut or chickpeas sundal. It is a good evening snack and more tasty when we prepare a separate spice powder and mix it. Black white eye bean has more health benefits such as it is rich in Iron, less fat and more protein enriched. When bean salad is prepared, it plays an major role along with green gram dal.

Cooking time: 15 mins
Soaking time: 3-4 hrs
Serves - 2 nos

Ingredients:

Black White eyebean -1 cup
Coriander seeds - 2 tablespoon
Channa dal - 2 tablespoon
Red Chilli - 6 nos
Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 10 nos
Hing/ Asafoetida - pinch
Grated coconut - 3 tablespoon
Salt - to taste

Preparation Method:

1. Wash and soak white eyebean for 4 -5 hours.
2. Pressure cook the soaked white bean with little salt for 2 whistle. Drain excess water and keep it aside.
3. Dry roast coriander seeds, channa dal and red chilli in a pan and set them aside to cool off.
4. Grind the dry roasted ingredients into coarse powder.
5. Heat oil in kadai and add mustard seeds, when it splutter add hing and curry leaves followed by pressure cooked bean.
6. Add salt if required and then add 3 tablespoon of coarsely grinded powder.
7. Stir well for 2 minutes and switch off the flame.
8. Finally add grated coconut and mix well and serve.

Tips:

1. Soak white eye bean for 3-4 hours so that in 2 whistle bean cooks well.
2. Always add grated coconut after switching off the flame. Coconut will get cooked with the existing heat of kadai.
3. Serve sundal with finely chopped onions and raw mango as toppings. It gives extraordinary taste.