Ingredients:
1 cup white beans (karamani)
3-4 tbsp powdered jaggery
2-3 tbsp grated coconut
salt to taste

Seasoning
1/2 tbsp sesame seed oil
1/2 tsp mustard
1-2 red chillies (broken)
1 sprig curry leaves

Method:
1. Broil (dry fry) karamani in a kadai for a few minutes, remove; wash and soak for 15-20 minutes.
2. Now cook in a pressure cooker till soft - be careful to see it does not over cook and become mushy.
3. Remove from cooker, add salt and cook till all the water is absorbed and the beans are dry.
4. Heat oil, add seasonings and when done, add the cooked beans and jaggery. Cook till jaggery gets dissolved and mixes with the beans. Add coconut and stir it all together.

The sundal can be prepared with whole green gram (payaru) also.