Tricolor Three Beans Sundal | Navratri Special

A Navratri special no soak, no pressure cook, semi-homemade tricolor sundal recipe prepared with three canned beans – red kidney beans, black beans, and cannellini beans. Here comes my tricolor sundal that can be prepared in a jiffy.

I wish a very Happy Navratri to all my readers. I cannot skip from posting a sundal recipe during Navratri time. Today I am sharing a semi-homemade sundal recipe prepared with canned beans. I used store-bought canned beans and canned beans come in handy especially during weekdays as there is no soaking and pressure cooking involved. And oh yeah, if you forget to soak the beans for sundal, this is your best bet.

This is such a healthy and protein-rich snack that can be prepared all year round irrespective of the festivities. Sundal is more like South Indian style salad. :-) 

Our 2016 Golu Picture-

Last Sunday, I invited everyone for Navratri Golu and I prepared this semi-homemade sundal. I wasn’t planning to click pics but luckily was able to click a few pics, before guests started arriving. I love both Diwali and Navratri and it’s hard to pick a favorite festival between these two. Following the tradition, I am sharing the picture of my Golu this year too. We did buy new dolls this year and you can see them in the topmost steps.

I always have canned red kidney beans and garbanzo beans in my pantry to whip up some quick chole or rajma masala on busy days. Even though I invited everyone on Sunday, with so many errands to do I went with this easy option. I bought two cans of cannellini beans, red kidney beans, and black beans and prepared this sundal in bulk quantity.  I am super glad that I prepared this sundal. As it’s canned and pre-cooked it was soft and squishy and the two toddlers who visited loved this sundal and were munching them happily.

Without any further ado, here comes easy tricolor sundal recipe,

How to prepare tricolor sundal with canned beans-

Prep – Work:

• Remove the beans from the can and discard the water. Wash them twice and let the water drain.

• Grated the coconut and set aside. If using frozen, thaw it to room temperature and set the required amount aside.

Steps:

• Heat a kadai and add oil.
• Once the oil is hot, add the mustard seeds, urad dal, hing.
• As the mustard seeds start to splutter add the dried broken red chilies and curry leaves.
• Let it fry for minutes and now add the washed beans and salt.
• As they were soft, I tossed them in the pan instead of mixing them ladle. Please be careful while tossing.
• Reduce the heat and let it cook for 5 minutes until all the water is evaporated. Toss it once in between.
• Finally, add the grated coconut and mix well. Let it cook for two minutes and that’s it the sundal is ready.

Recipe Notes:

• I always prefer low sodium canned products. I used them occasionally but still prefer the low sodium ones.
• As the beans had salt already I added only 1 tsp but adjust as per your preference.
• I didn’t add any turmeric but turmeric can be added too.
• For the garbanzo beans sundal, I add coriander powder and red chilly powder.  As I knew toddlers would be coming, I went with red chilies and removed them before serving.
• You can mix and match any beans. Pinto beans would have added a zing too.
• Coconut is optional but I do need to tell that it adds a whole lot of flavor. Tempering can be done with coconut oil too.

📖 Recipe