Navy Beans Sundal Salad
This is a healthy vegan salad that can be made within minutes! This high protein vegan snack is from the South of India. Navy beans are cooked, and then tossed in a flavorful seasoning. It's very healthy, easy, and delicious!
Ingredients
Cooking Instructions
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 (2 tsp) 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.
