Pinto Beans Sundal ~ Pinto Beans Stir Fried with Coconut

An easy no prep snack of pinto beans sautéed with coconut and lightly spiced with dried red chillies and asafetida.

Cook 10 minutes mins

Jump to Recipe Print Recipe

Protein power house snack of pinto beans sautéed with coconut and lightly spiced with dried red chillies and asafetida. Pour yourselves a cup of chai and enjoy this!

Navarathri is almost here! I can’t believe it is yet another year and the holiday / festival season has already started.

It is such fun filled festive occasions that make me miss home a lot. Yes, it is true that you have built this new family of friends, new home and get the opportunity to celebrate with them and create new memories but the memories of celebrating these back home are bittersweet and still comes back to me. With August starts the festive season for us. First Onam, then Janmashtami, followed by Ganesh Chaturthi, then Navrathri and finishing with Diwali. And then thankfully the holiday season starts and it keeps you going till end of the year 🙂

Navrathri is a 9 night / 10 day festival celebrating Goddess Sakthi in different forms. It is celebrated all across India in various different forms. In TamilNadu and Kerala, among the TamBrahms, we celebrate by keeping a display of dolls called Golu and making offerings to God everyday,  the more common one is Sundal. Sundal is a power house of proteins with stir fried legume/lentils, seasoned with chillies, asafetida and topped with some grated coconut.

Pinto beans is not common in Indian cooking and is definitely not something common in making sundal with. But since we make sundal with pretty much any kind of legume / beans - garbanzo, kidney beans, black eyed peas, chana dal / split chickpeas, green gram etc., I thought, why not make it with Pinto beans one day.

Another reason behind this was that I ran out of any other canned beans and did not have the time to soak and cook with any of the raw beans I had. So, pinto beans it was and it tasted pretty good too, that I am thinking of bringing it into my list of beans for sundals.

Recipe Tips

1. Remember that asafetida is not completely gluten free, even though the resin/gum is, the commercially available ones have some all purpose flour mixed into them. Always check the ingredients list before you use it.
2. I am very careful when I use canned ingredients. I try and use dry beans as much as possible, but this one is just so easy for this recipe, that I have some canned ones in hand sometimes. Eden Organic brand of canned beans come in BPA free liner in the can. Link below.

📖 Recipe

Pinto Beans Sundal ~ Pinto Beans Stir Fried with Coconut

Manju

An easy no prep snack of pinto beans sautéed with coconut and lightly spiced with dried red chillies and asafetida.

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Indian

Servings 4 servings

Calories 59 kcal

Ingredients

  

1x2x3x

• 1 can Pinto Beans rinsed and drained
• 1 tablespoon coconut oil
• ½ teaspoon Mustard Seeds
• 3 or 4 Dried Red Chillies
• ¼ teaspoon Asafetida
• 8-10 curry leaves
• 3 tablespoon Grated coconut
• Salt to taste

Don't forget to check out Step-by-step instructions with photos in the body of the post above

Instructions

 

• Heat the oil in a skillet or kadhai. Add the mustard seeds to it. Let them splutter. Add the asafetida, dried red chillies and curry leaves to it. After about 30 seconds, add the pinto beans to the pan.
• Add salt and sauté well for a couple of mins. Add the coconut towards the end and give it a couple more quick stirs.
• Switch off heat and enjoy with your evening cup of tea!

Nutrition

Serving: 0.5cupCalories: 59kcalCarbohydrates: 2gProtein: 0.5gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 3mgPotassium: 32mgFiber: 1gSugar: 0.5gVitamin A: 175IUVitamin C: 40mgCalcium: 11mgIron: 0.2mg

Tried this recipe?Let us know how it was!