Black Beans Sundal | Varuthuaracha Sundal | Beans Sundal Using Roasted Spices | Masala Beans Paruppu Sundal Recipe - Navaratri Sundal Recipes

Happy Navaratri Wishes To all Who Celebrate the occasion. Navaratri started from today and my FB news feed is flooded with sundal varieties and Neivedhyam recipes for the occasion. Actually, I don't have any plans to share Sundal recipes this week since, last week I cook and clicked almost 10 recipes including chaats and main course. But today after seeing so many Navaratri related recipes I am tempted and wanted to share something related to the occasion.

I had some cooked beans in freezer, so decided to make Black Beans sundal without onion and garlic using freshly roasted and ground spices. Also there's some left over cooked Moongdal used after for Poriyal, so added that too and to my surprise Black Beans Sundal turned out so awesome with lovely flavor and taste. Even though i don't like Sundal, I liked this Black Bean Sundal with Moongdal and roasted spices. I did not onions, so it can be offered as Prasad to God. If you have cooked beans in hand then you can make this sundal in just 10-15 minutes. Black Beans is a versatile Ingredient you can cook any kind of recipes from any cuisine, it tastes so great and this Authentic South Indian style Black Beans stir fry one such example. Now off to the recipe...

Black Bean Sundal Recipe

Prep Time : 5 minutes | Cook Time : 10 minutes or less

Recipe Category : Snack/Salad

Makes 2 cups

Ingredients

1. Black Beans   1.5 cup(cooked)
2. Moongdal/Yellow lentil/Pasiparuppu   1/4 cup(cooked till soft)
3. Salt  to taste
4. Hing  a pinch
5. Oil  1-2 tsp
6. Mustard seeds  1/4 tsp
7. Urad dal  1/2 tsp
8. Cilantro   few finely chopped

To Roast & Grind

1. Oil  few drops
2. Dry Red Chilli   4 no.
3. Channa Dal  1 tsp
4. Urad Dal   1/4 tsp
5. Jeera  1/4 tsp
6. Curry leaves   few
7. Grated Coconut   1/2 tbsp(i used dried coconut)

Method

• Soak Beans over night or 6-7 hours and pressure cook or cook till soft and tender, then drain excess water and keep ready.
• Cook Moongdal with enough water till it is soft and cooked.(optional, you can skip it too).
• Then heat few drops of oil in a pan, and roast dry red chilli, channa, urad dal, jeera, curry leaves for 3-4 minutes in medium heat until dal turnd light golden brown and flavor comes.
• And remove the roasted ingredients to a separate plate and now to the heated pan add coconut and roast for few seconds(if using dried ones) or if using fresh roast till moisture leaves.
• After that, allow to cool it for a while and grind everything to a fine coarse powder.
• Then heat oil in a kadai, when it is hot add mustard seeds allow to pop and add urad dal and roast till golden brown.
• And then add black beans, roasted spice powder, hing, salt and stir fry for 2-3 minutes.
• Lastly add cooked moongdal, finely chopped cilantro and give a nice stir and switch off the stove.
• That's it..flavorful and tasty Black Bean Sundal ready. 

Notes:

For Quicker method, you can also use canned beans, if so rinse well and use it in the recipe.

Adding moongdal is optional, but sure it gives great flavor and taste. Also more quantity.

You can also add 1-1.5 tsp of sambar powder or kuzhambu milagai thool and grated coconut instead of adding roasted spice powder.