Tri Colour Beans Sundal is one of my favorite go-to recipes when I want something healthy yet satisfying. This beautiful dish showcases three different beans in their natural colors – white cowpeas, red kidney beans, and black beans. It’s a traditional South Indian preparation that’s usually made during festivals like Navratri. But honestly, it’s too good to save just for special occasions. The combination of protein-rich beans with aromatic tempering makes it a complete meal. Plus, it looks surely stunning on the plate with all those colors.
About the Recipe
You should surely try this recipe because it’s incredibly nutritious and surprisingly easy to make. The three different beans give you a variety of textures and flavors in every bite. What I love most is how the simple tempering transforms these humble beans into something really special. The mustard seeds pop and sizzle, the curry leaves release their amazing aroma, and everything comes together beautifully. It’s also a great make-ahead dish that tastes even better the next day. Perfect for meal prep or when you’re expecting guests.
Why You’ll Love This Recipe
First, the colors are without a doubt gorgeous – it’s like eating a rainbow. Each bean brings its own unique taste and texture to the dish. The cowpeas are creamy, the kidney beans are hearty, and the black beans add an earthy flavor that ties everything together. The tempering is where the magic happens – those mustard seeds crackling in oil with curry leaves create an irresistible aroma. Fresh coconut adds a lovely sweetness that balances all the flavors perfectly. It’s also incredibly filling and keeps you satisfied for hours. Best part? It’s completely vegan and gluten-free.
Tri Colour Beans Sundal
Cooking Tips
Don’t skip the overnight soaking – it really makes a difference in cooking time and texture. When pressure cooking, add just enough water to cover the beans by an inch. Keep an eye on the tempering and don’t let the mustard seeds burn. They should just pop and turn golden. Make sure your beans are cooked through but still hold their shape – nobody wants mushy sundal. Taste and adjust the salt at the end since different beans absorb salt differently.
Serving and Storing Suggestions
This recipe serves 4-6 people as a side dish or 3-4 as a main course. Total time is about 30 minutes active cooking plus overnight soaking. Serve it warm or at room temperature – both ways taste great. Store leftovers in the fridge for up to 3 days. It actually tastes better after sitting for a few hours as the flavors meld together. Great for lunch boxes, potluck dinners, or festival celebrations.
Similar Recipes
- Chickpea Sundal
- Mixed Sprouts Sundal
- Green Gram Sundal
- Peanut Sundal
- Black Chana Sundal
Nutrient Benefits
This sundal is a powerhouse of nutrition. The three different beans provide complete protein, making it perfect for vegetarians. Black beans are rich in antioxidants, kidney beans provide fiber and iron, while cowpeas offer folate and potassium. Coconut adds healthy fats, and the minimal oil keeps it light. It’s naturally low in calories but high in nutrients. The combination of beans also provides sustained energy, making it an excellent pre or post-workout snack.
Tri Colour Beans Sundal
Ingredients
- 1 cup Karamani Beans (Cowpeas)
- 1 cup Red Kidney Beans (Rajma)
- 1 cup Black Beans
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1/2 tsp Asafoetida
- Salt to Taste
- 3 Red Chillies
- Few Curry Leaves
- 1/2 cup Grated Coconut
- Few Coriander Leaves
Instructions
- Soak all three beans together in water overnight or for a minimum of 8 hours.
- Drain and rinse the beans thoroughly.
- Pressure cook them with salt for 3 to 4 whistles until they are soft but not mushy.
- In a kadai, heat oil and temper mustard seeds, urad dal, asafoetida, red chillies, and curry leaves.
- Add the cooked beans and simmer over low heat.
- Adjust salt and add grated coconut. Mix well.
- Garnish with fresh coriander leaves and serve.
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Frequently Asked Questions
Can I use canned beans instead of dried ones?
Yes, you can use canned beans to save time. Just drain and rinse them well before using. Since they’re already cooked, skip the pressure cooking step and add them directly during tempering. You’ll need about 3 cups of canned beans total.
What if I can’t find all three types of beans?
No worries. You can use any combination of beans you have available. Even two types work well, or you can make it with just one variety. The cooking method remains the same, just adjust the quantities accordingly.
How do I know when the beans are perfectly cooked?
The beans should be tender when you press them between your fingers, but they shouldn’t fall apart or turn mushy. They should hold their shape nicely. If they’re still hard after pressure cooking, cook for another whistle or two.
Can I make this recipe without a pressure cooker?
Surely. You can cook the soaked beans in a regular pot. It will take longer – about 45 minutes to 1 hour of simmering. Keep checking and add more water if needed. Just make sure they don’t stick to the bottom.
