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SUNDLE SNACK

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Chef: Naseem Shakir

Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you send a prayer for Farhan.

© Kind Kitchen. All rights reserved.

Equipment

  • Wok or deep frying pan

  • Colander or strainer

  • Bowl

  • Chopping board

  • Can opener

  • Knife

  • Measuring spoons

  • Spatula

  • Serving spoon

  • Plate

Ingredients

  • 2 tins Black eye beans (400g)

  • 2 medium Onions

  • 20 Curry leaves (either fresh or frozen)

  • 4 whole dried red Chillies

  • 1 teaspoon Mustard seeds

  • 1 pinch Asafoetida (hing)

  • 1 tablespoon Olive oil

  • 2 tablespoons Coconut (either freshly grated or dessicated)

  • ½ teaspoon Salt (or to taste)

  • 1 Lemon (to serve)

Instructions

1

To make the spice base


1. Dice both onions finely.

2. Open and drain black eyed bean cans. Empty into a bowl.

3. On a high heat, add oil and mustard seeds to the wok.

4. Once mustard seeds have started to pop, add the hing.

5. Add curry leaves, and breathe in the delicious aroma as they release their essential oils.

6. Tear red chillies apart , and add to wok.

7. Add salt.

8. Add diced onions, and stir the mixture. Let onions saute until translucent


2

To cook the sundle


9. Empty the bowl containing beans into the mixture, and let cook for around 3 minutes or so.

10. Stir to ensure the beans are evenly coated with the onion and spice mixture.

11. Turn off the heat, and sprinkle with the grated coconut.

12. Serve with lemon wedges.

Notes


You may substitute black eyed beans with any other variety of cooked lentils. Experiment to find your favourite.

Squeeze some fresh lemon over the dish to enhance the taste.