Butter Bean Sundal Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Butter Bean Sundal Recipe – Authentic Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Butter Bean Sundal is it. It’s a classic Indian street food that’s surprisingly easy to make at home, and honestly, so much more satisfying than anything you’ll find in a bag of chips. I first made this when I was craving something savory and healthy, and it’s been a regular in my kitchen ever since!

Why You’ll Love This Recipe

This Butter Bean Sundal is more than just a snack; it’s a little taste of India. It’s packed with flavor, incredibly easy to whip up (seriously, under 20 minutes!), and a fantastic way to enjoy a different kind of legume. Plus, it’s naturally gluten-free and vegetarian – win-win! It’s perfect for a quick evening bite, a light lunch, or even as a side dish.

Ingredients

Here’s what you’ll need to make this delicious Butter Bean Sundal:

• 1/2 cup butter beans (about 100g)
• 1 heaped teaspoon sundal podi (about 5g)
• 3 tablespoons coconut pieces (about 20g)
• 1/2 teaspoon jeera (cumin seeds) (about 2g)
• 1 teaspoon oil (about 5ml)
• A small sprig of curry leaves (about 10-12 leaves)
• 2 small red chillies

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Sundal Podi: This is the star spice blend! It’s a South Indian staple, and you can usually find it in Indian grocery stores. It gives the sundal that authentic, slightly tangy flavor. If you can’t find it, you can try making your own (there are recipes online!), but honestly, store-bought is easiest.
• Butter Beans: Also known as lima beans, butter beans are a little less common in sundal than chickpeas or black-eyed peas, but they add a lovely creamy texture. They’re a great source of protein and fiber too!
• Spice Levels: Sundal spice levels can vary a lot depending on the region. Some people like it mild, others like a real kick! Feel free to adjust the number of red chillies to your liking. I usually stick to two for a gentle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your butter beans overnight, or for at least 6 hours. This helps them cook evenly and become nice and tender.
2. Once soaked, drain the beans and pop them into a pressure cooker with enough water to cover them. Pressure cook for 3 whistles. Let the pressure release naturally, then drain the beans and set them aside.
3. While the beans are cooking, let’s make the flavour base. Grind the coconut pieces and jeera (cumin seeds) into a coarse mixture using a blender. You don’t want it completely smooth – a little texture is good!
4. Now, heat the oil in a pan over medium heat. Add the curry leaves and red chillies. Sauté for a few seconds until they become fragrant – this is where the magic happens!
5. Add the cooked butter beans and the coconut-jeera mixture to the pan. Sprinkle in the sundal podi. Toss everything together really well to make sure the beans are coated in all that lovely spice.
6. Cover the pan and cook for just 2 minutes. This helps the flavours meld and removes any excess moisture. Give it a final toss, and it’s ready to serve!

Expert Tips

• Don’t overcook the beans! You want them tender, but not mushy.
• If you don’t have a pressure cooker, you can boil the beans until they’re tender, but it will take longer (around 45-60 minutes).
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sundal podi doesn’t contain any unexpected ingredients.
• Spice Level Adjustment: My friend, Priya, loves her sundal hot. She adds a finely chopped green chilli along with the red chillies. Feel free to experiment!
• Regional Sundal Variations: In Tamil Nadu, they often add grated ginger to their sundal. In Kerala, you might find a touch of asafoetida (hing) for extra flavour. My grandmother always used to add a pinch of turmeric for colour and health benefits.

Serving Suggestions

This Butter Bean Sundal is delicious on its own as a snack. But it’s also fantastic served alongside a South Indian meal, or even as a side dish with rice and dal. I love to enjoy it with a cup of hot masala chai!

Storage Instructions

Leftover sundal can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed warm, so you might want to give it a quick reheat before serving.

FAQs

Let’s answer some common questions:

• What are butter beans and can I substitute them? Butter beans are a type of lima bean, known for their creamy texture. If you can’t find them, you can substitute with chickpeas (chana) or black-eyed peas (lobia).
• What is Sundal Podi and where can I find it? Sundal podi is a spice blend used in South Indian cooking, especially for making sundal. You can find it in Indian grocery stores or online.
• Can I make this Sundal ahead of time? You can cook the beans ahead of time and store them in the fridge. Then, just quickly sauté everything together when you’re ready to serve.
• How do I adjust the spice level of this Sundal? Simply add more or fewer red chillies! You can also use a milder chilli powder if you prefer.
• Is this Sundal suitable for a potluck or party? Absolutely! It’s a crowd-pleaser and travels well. Just keep it warm in a slow cooker or insulated container.

Enjoy! I hope you love this Butter Bean Sundal as much as I do. Let me know in the comments if you try it, and how it turns out!