Servings: 2 - 3 

Ingredients: 

• 1 cup black-eyed beans/halasande kaalu (Soaked overnight) 

• 2-3 cups water 

• 1 tsp salt

For Seasoning: 

• 2 tsp oil 

• 1/2 tsp mustard seeds 

• 1/2 tsp asafoetida/hing 

• 1/2 tsp fresh ginger 

• 3-4 green chillies cut into small pieces 

• Few curry leaves 

• 1 large onion (optional) 

• Salt to taste 

• 1/2 lemon juice 

• 1/4 -1/2 cup grated coconut 

• Chopped coriander leaves  

Method:  

1. Wash and soak the beans in water overnight. 

2. Drain the water and discard it. 

3. Transfer the soaked beans to a pressure cooker or a medium-sized pan. 

4. Add 2 to 3 cups of water and salt. 

5. Pressure cook for 1 to 2 whistles and let the pressure drop. 

6. Alternatively, cook the beans on medium-high heat with a plate half-covered. 

7. Stir the beans occasionally to prevent sticking. Cook the beans until they become soft and tender. 

8. Drain the water and set it aside. 

9. Heat 2 tsp oil in a pan. Once it is hot enough, add mustard seeds. 

10. Once the mustard seeds pop, add hing and stir. 

11. Next, add ginger and stir. 

12. Now, add green chillies and curry leaves and stir well. 

13. Add the onion and cook for 2 minutes. 

14. Add some salt and the cooked beans. 

15. Mix well. Let all the water evaporate. 

16. Once all the water evaporates, add lemon juice and mix well. 

17. Finally, add coconut and chopped coriander leaves. 

18. Mix it well and turn off the heat. 

19. Flavorful, nutritious, and delicious Sundal/Usli is now ready to be enjoyed.