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.
Pinto Beans Sundal - The Recipe
- 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
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!
Note:
- 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.
- 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.
- 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
- 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!
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What I have used:
Veronica says
Yummm! Looks delish!
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day
Manju says
Thank you Veronica!!!