Multi Beans Sundal

Multi Beans Sundal, Nava dhanya sundal


  • Black eyed peas, Whole moong beans, Chana dal – 2 spoons each or 1/2 cup altogether
  • White chickpeas, Black chickpeas, Small red beans – 2 spoons each or 1/2 cup altogether
  • Onion – 1/4
  • Mustard seeds and Urad dal – 1/2 tspn
  • Curry leaves – 1 or 2 sprigs
  • Hing – 3 to 4 pinches
  • Turmeric powder – 1/4 tspn
  • Coriander leaves – few
  • Salt – to taste
  • Ghee or Oil – 1 tspn

To Grind:

  • Coriander seeds – 1 tspn
  • Dry Red chilies -2
  • Tamarind – size of a tamarind seed
  • Coconut (grated) – 3 to 4 tspn


  • Soak White Chickpeas, Black Chickpeas, Small Red beans altogether for 8 hours or overnight. After that cook them together with little salt in a pressure cooker.
  • Cook Black eyed peas, Whole moong beans and Chana dal in a pan. Once all the beans are cooked, drain the water and keep aside.
  • Grind Coriander seeds, Dry Red Chilies, Tamarind, Coconut and make a coarse paste. Add very little water while grinding.
  • Heat Oil in a pan. Add Mustard seeds and Urad dal, Once it starts spluttering add Curry leaves and Onion.
  • Fry Onion till they are transparent. Then add Turmeric powder, Hing and Ground paste, saute it till the raw smell goes.
  • Add all the cooked beans and salt, fry them for 2 to 3 minutes. Then remove from heat and garnish with chopped coriander leaves.

Variation: You can use any beans of your choice in this recipe.

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