There are snacks and there are snacks and then there is Sundal. To me sundal has always been a tasty and filling snack. But more than that, it is a guilt free snack. I mean, how many snacks do you know of that would fit the bill here? While I have used kidney beans in a variety of ways. I was surprised to note that I hadn't tasted it in its sundalavatar! I tried it and I was quite impressed.
1 cup Kidney Beans, soaked overnight
1 tsp Oil
7-8 Curry Leaves
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Chana Dal
1 tsp Green Chilli Paste
1/4 tsp Ginger Paste
1 Red Chilli
1/4 tsp Asafoetida
1 tsp Dry Mango Powder (Amchur)
1 tbsp Coconut, scraped
Salt to taste
Pressure cook the soaked kidney beans with salt for 4-5 whistles. Drain when done.
In a kadhai, heat oil. Add the urad and chana dals, mustard seeds and asafoetida. When the mustard splutters, add the curry leaves, ginger and chilli pastes, and the red chilli. Fry for a minute. Add the cooked kidney beans, dry mango powder, and a little salt. Cover and cook 4-5 minutes. Garnish with the scraped coconut and enjoy.
This is perfect for breakfast, as a snack or even as a side with your meal.