Sundal or Indian bean salad is generally made for Navaratri as Naivedyam or Prasad (offering to the Lord). While we generally make it with Channa dal or chickpea or even Moong dal, I tried it out with Avarekaalu (or lima bean). I had a bag of dried beans which needed to be used up, and what better way than to make a quick and healthy snack for kiddo once she is done at school. Thankfully she likes most Sundals, and lapped it up quite eagerly. Healthy snack = happy mom 🙂 Hope you would also make this as this gets to BM # 43 under Healthy Kids Snacks for Kids theme. Head over here to check out other marathoners. Also to Harini who’s hosting Valli’s Kids Delight.
This Sundal needs some soaking time, so be sure to soak it overnight or for 7-8 hours for best results. Change water once midway. You can also cook and freeze this in bulk, and add the beans to Masala Akki Rotti, Nuchina Unde, Avarekaalu Akki Thari Uppittu, Avarekaalu Saaru or even to kootu.
Prep time : 10 mins | Soaking time : 8 hours | Cook time : 15 mins | Serves : 4
Avarekaalu Usli – Hyacinth bean salad
- Avarekaalu / Val (Marathi) / hyacinth beans – 1 cup
- oil – 2 tsp
- Ginger grated – 1 tsp
- Chillies – 2 nos (minced)
- Salt – to taste (add accordingly if you have added salt while pressure cooking these beans too)
- Grated coconut – 2 TBSP
- Lime juice – 1 tsp (optional)
- Coriander leaves – chopped – 1/2 tsp
- Tempering : Mustard seeds, curry leaves and a pinch of asafoetida
- Wash and soak the dry beans for 7-8 hours. Change water once midway.
- Pressure cook with adequate water and salt for 5-6 whistles.
- Drain and let it dry a bit (no external water should be present, especially if you are freezing for further use).
- In a pan, add oil. Make tempering with the ingredients, add ginger, chillies and saute.
- Then add the cooked beans and stir once more. Add coconut,coriander and salt and taste once.
- Switch off the flame and finish with lemon juice.
- Serve warm