Black bean & Sweetcorn sundal (salad)


1. Soak and pressure cook black bean with one whistle.

2. Boil sweet corn for 2 mins and then in a pan add 2 tsp of oil, 3/4th tsp mustard seeds, 1 tsp urud dal and 2 green chilies. An arch of curry leaves.

3. Add the black bean and sweet corn and toss together by adding salt and 3/4th tsp of asafetida powder.

4. Cook for two mins and add 1 & 1/2 tbsp of grated coconut and toss again and garnish some chopped coriander leaves.

Serve with food or eat as it is. You can also skip coconut and add grated cheese and some tomatoes and make it as salad.


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