Navy Beans Sundal Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Navy Beans

1 cup

Dry Navy Beans

1/2 tsp

Ground Turmeric

to taste

Salt

Coconut Paste

1/3 cup

Unsweetened Shredded Coconut

2

Dried Red Chili Peppers

3 Tbsp

Chana Dal

Sundal

1 tsp

Oil

1/2 Tbsp

Mustard Seeds

1 tsp

Cumin Seeds

1 Tbsp

Black Lentils

to taste

Fresh Cilantro , chopped

for garnish

Cooking Instructions

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Step 1

Soak Dry Navy Beans (1 cup) overnight. Drain the water the next day, add fresh water. Boil soaked navy beans until dente in Salt (to taste) and Ground Turmeric (1/2 tsp) water, 30-45 minutes. Strain and set aside.

Step 2

In a skillet over medium-high heat, dry toast Unsweetened Shredded Coconut (1/3 cup) , Dried Red Chili Peppers (2) , and Chana Dal (3 Tbsp) till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Add little water if needed.

Step 3

Heat Oil (1 tsp) in a skillet. Once it's hot, add Mustard Seeds (1/2 Tbsp) and Cumin Seeds (1 tsp) . Once they begin to crackle, add Black Lentils (1 Tbsp) and saute till they turn golden.

Step 4

Add the ground paste and continue to saute for another 30 seconds.

Step 5

Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.

Step 6

Garnish this vegan salad with Fresh Cilantro (to taste) and serve immediately.