Thursday, September 24, 2009

Black Eyed Beans Sundal

he black-eyed pea, also called black-eyed bean or "mulato gelatto" is a subspecies of the cowpea, grown around the world for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot.

Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure.

After the usual Chick-peas sundal and Green Gram sprout Sundal the next in line was Black-eye bean sundal.

Though the process is the same, but i made a lil change to ingredients i use here. i tried with dessicated coconut and dhaniya-channal dal dry powder.

Here comes the recipe

Black Eye bean - 1-1/2 cups (soak and cook until soft)
dessicated coconut powder - 2 tbsp
salt to taste

Dry powder
dhaniya - 2 tsp
Channa dal/Kadalai parupu - 3 tsp
red chillies - 3 to 4 (as per ur taste)

Dry roast the ingredients and grind them into a medium-coarse powder.

oil - 1 tbsp
mustard seeds - 2 tsp
urad dal - 2 tsp
curry leaves - 2 tsp
hing a pinch.

Soak the beans for 4-5 hrs and cook them until soft. Heat oil in a kadai, splutter mustard seeds, add curry leaves, urad dal and hing.
Add the cooked beans, add masala powder mix well. Add dessicated coconut and mix well.
take i off the flame.

Sending this recipe for Think Spice - Think Red Chillies Event and Sunita's World  Think Spice Event