Navrathri 2015 starts on October 13th. This year I have started to post my collection bit prior this year. The reason behind is I started receiving invitations on the same manner, so am sure I shall be getting busy on visiting my folks and collecting thambulam :-) Pinto bean is healthy and variety of common bean. It is the most popular bean in the United States and northwestern Mexico. I never heard about this mexican beans (we used to call) until I had tasted in Mexican restaurant. I just loved this beans and the way the cook with cilantro lemon rice. Last year I was thinking to make sundal by using this beans but could not. Hence I wanted to make this as my first Navrathri special post this year :-) This is an easy and delicious sundal recipe.
INGREDIENTS:
Pinto Beans / Mexican beans - 1 cups
Grated coconut - 1/4 cup
Salt - as needed
To temper:
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Red chillies - 1 to 2 break into pieces
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Soak beans overnight or 5 to 6 hours. Pressure cook by adding 3 cups of water along with needed salt. Allow 3 to 4 whistles. Once the steam released allow to cool down and drain the water. Heat oil in a kadai splutter mustard seeds add urad dhal and red chillies. Roast until the urad dhal turn golden brown. Add curry leaves and asafoetida. Add cooked beans.
Mix well and turn off the stove. Garnish with grated coconut and chopped coriander leaves.
TIPS:
Onion can be added.
Garam masala can be added to make masala sundal.
Do not allow more than 5 whistles and excess whistles will result mushy beans.
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