South Indian Mixed Bean Sundal with Raw Peanuts: A Protein-Packed Breakfast
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About South Indian Mixed Bean Sundal with Raw Peanuts: A Protein-Packed Breakfast
Start your day with a vibrant and healthy South Indian breakfast! This Mixed Bean Sundal, a unique twist on a traditional recipe, combines fresh green beans with crunchy raw peanuts for a protein-packed and flavorful experience. Unlike traditional Sundal which often uses dried beans, this recipe utilizes readily available fresh beans for a quick and delicious meal.This recipe beautifully blends the flavors of peas, French beans, and cluster beans, creating a hearty and satisfying dish. The addition of fresh grated coconut enhances the overall taste and texture, while the raw peanuts provide a delightful crunch. Perfect for breakfast or brunch, this Sundal is a nutritious and delicious way to kickstart your day.Try this innovative and flavourful recipe today – a delicious fusion of South Indian culinary traditions with a modern twist. It's a guaranteed crowd-pleaser!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Beans & Peas
- 1 cup Pea fresh cowpeas (lobia phali)
- 1 cup Bean green
- 1 cup Cluster Bean also known as guar beans (gawar phali)
Nuts & Seeds
- 1/2 cup Peanut raw, unsalted
Spices & Aromatics
- 1/2 cup Coconut freshly grated
- 1/2 tsp Ginger finely chopped
- 1-2 Chili Pepper finely chopped, green, to taste
- 10 leaves Curry Leaf
- 1/4 tsp Mustard Seed black
- 1/4 tsp Turmeric haldi
- 1 pinch Asafoetida hing
Other Ingredients
- 2 tsp Vegetable Oil
- 1 tsp Lemon Juice optional
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander chopped; optional for garnish, fresh
- 1 cup Water for cooking beans and peanuts
Instructions
Prepare the Beans
- Chop all beans into 1/2-inch pieces. Pressure cook the beans with 1 cup of water until one whistle. Allow the pressure to release naturally.
Prepare the Peanuts
- Boil the peanuts separately in 1/2 cup of water until tender, or lightly fry them in 1 tsp oil in a pan until lightly browned. Set aside.
Sauté Aromatics
- Heat vegetable oil in a wok or pan. Once hot, add mustard seeds and asafoetida. Let them splutter.
Add Spices & Coconut
- Add the green chilies, ginger, and curry leaves. Sauté for 1 minute. Add the grated coconut and turmeric powder. Cook, stirring frequently, for 5-6 minutes.
Combine & Finish
- Add the cooked beans and peanuts to the pan. Mix well. Add salt and lemon juice (if using). Cook for another 4-5 minutes, stirring occasionally. Garnish with fresh coriander (optional) and serve hot.
Recipe Notes
Expert Tips for the Perfect Sundal
- For extra flavor, toast the raw peanuts lightly before boiling or frying them.
- Adjust the amount of green chili according to your spice preference. If you prefer a milder Sundal, use less.
- Feel free to experiment with other types of beans, such as chickpeas or black-eyed peas. Adjust cooking times accordingly.
- If you don't have a pressure cooker, you can simmer the beans in a pot until tender (about 20-25 minutes).
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Recipe Nutrition
Calories: 253kcalCarbohydrates: 8gProtein: 7gFat: 23gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1710mgFiber: 3gSugar: 2g
Tanu Nigam
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5 Comments
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Looks so yummy! Excited to make it.
This looks so appetizing! Thank you.
Looks so appetizing! Thank you for posting.
Such a tempting dish! Thank you.
This looks so appealing! Thanks for sharing.