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Karuppu ulundhu sundal
This black gram sundal recipe is an easy stirfry with South Indian flavours. It is a protein-rich snack or can be added to a naivedyam thali or the main meal easily.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Soaking time
6
hours
hrs
Total Time
6
hours
hrs
30
minutes
mins
Course
Side Dish, Snack
Cuisine
diabetic friendly, Fusion, Indian, instant pot, One pot, Pressure cooker, South indian
Servings
4
people
Ingredients
1x
2x
3x
To soak the black gram
1/2
cup
black gram
3
cups
drinking water
1/4
tsp
salt to taste
To make the sundal
1
teaspoon
cooking oil
1/2
tsp
mustard seeds
1/2
tsp
grated ginger
4-5
curry leaves
2-3
dry red chillies
( or I have used yogrt cured chillies)
1/4
cup
grated coconut
1
pinch
Asafoetida
( hing)
Instructions
Wash and soak the black gram for 6 hours.
Pressure cook this with 2 cups of water in an instant pot ( 15 minutes) or Indian pressure cooker ( 3 whistles)
Once the pressure has released naturally, drain the beans and keep them aside.
Set a frying pan to medium heat.
Add the oil and the mustard seed.
When the mustard crackles, add the red chilli, ginger and curry leaves.
Sprinkle the asafoetida.
Now add the drained beans and stirfry for two minutes.
Now add the coconut and a pinch of salt.
Stirfry for another 3-4 minutes.
Sundal is now ready to serve.
Keyword
bean salad, warm salad
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