Black Eye Beans are low in calories and rich in fiber which help to control cholesterol in our body. They are low in fat, low in sodium and a good source of folate, potassium, phosphorous and manganese. When combined with grains, they supply high amount of protein and it can be consumed as an alternative to animal meat. Due to its high potassium content and low sodium, it helps to reduce blood pressure also. So, to consume this highly nutrient Black eye beans, I made this healthy sundal on one of the Navarathri days..
Ingredients
Black Eyed beans / Lobhia -- 2 Cups
Oil - 1 tbsp for tempering
Hing / Asafoetida - 1 Dash
Salt - To Taste
Mustard Seeds - 3 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 Stem
Dry Red Chillies - 4 or 5
Green chillies - 1
Grated Ginger - 1 tsp
Fresh Coconut Flakes - 1/2 Cup
Method
Soak the Black Eyed Beans for an hour in warm water. Then, pressure cook the beans with enough water to cook it for 2-3 whistles.Drain the excess water from the vessel. In the Kadai, add the oil and start adding Hing, Mustard Seeds, Urad Dal, Curry leaves, Dry red chillies, green chilli and grated ginger first. When the tempering is done, then add the black eyed beans into the kadai and add enough salt and mix it thoroughly. After 2-3 minutes, add the fresh coconut flakes and switch off the flame. Mix the sundal and coconut flakes without mashing the sundal. Now the sundal is ready for Neivedhyam.
Tips / Variations
Don't overcook the beans as the sundal would become pasty.
Instead of curry leaves or if its not available, you can add fresh coriander leaves at the end for garnishing.
To make it more spicy, you can add the grounded powder of coriander seeds and dry red chillies to the sundal after tempering.