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SideChef
Recipes
Beans & Legumes
Navy Beans Sundal Salad

11 INGREDIENTS • 6 STEPS • 8HRS 20MINS

Navy Beans Sundal Salad

Recipe
This is a healthy vegan salad that can be made within minutes! This high protein vegan snack is from the South of India. Navy beans are cooked, and then tossed in a flavorful seasoning. It's very healthy, easy, and delicious!
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This is a healthy vegan salad that can be made within minutes! This high protein vegan snack is from the South of India. Navy beans are cooked, and then tossed in a flavorful seasoning. It's very healthy, easy, and delicious!
author_avatar
Cookilicious
Hi, I'm Priya! I am all about easy, mostly healthy, and always tasty vegetarian and vegan family recipes that are first tried and tested many times in my kitchen.
https://www.cookilicious.com/

8HRS 20MINS

Total Time

$0.39

Cost Per Serving

Ingredients

Servings
4
us / metric
Navy Beans
Dry Navy Beans
1 cup
Dry Navy Beans
Ground Turmeric
1/2 tsp
Ground Turmeric
Salt
to taste
Salt
Coconut Paste
Unsweetened Shredded Coconut
1/3 cup
Unsweetened Shredded Coconut
Dried Red Chili Pepper
2
Dried Red Chili Peppers
Chana Dal
3 Tbsp
Chana Dal
Sundal
Oil
1 tsp
Oil
Mustard Seeds
2 tsp
Mustard Seeds
Cumin Seeds
1 tsp
Cumin Seeds
Black Lentils
1 Tbsp
Black Lentils
Fresh Cilantro
to taste
Fresh Cilantro, chopped
for garnish

Nutrition Per Serving

VIEW ALL
Calories
303
Fat
7.3 g
Protein
15.0 g
Carbs
44.1 g
Love This Recipe?
Add to plan
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Navy Beans Sundal Salad
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author_avatar
Cookilicious
Hi, I'm Priya! I am all about easy, mostly healthy, and always tasty vegetarian and vegan family recipes that are first tried and tested many times in my kitchen.
https://www.cookilicious.com/

Author's Notes

Soak the beans in advance to save time when preparing the salad! You can also soak and cook the beans and freeze them. That way you can prepare fresh Sundal whenever you want.

You can make this ahead of time and store it in the fridge. It stays good for 2-3 days.

You can also garnish it with chopped raw mango for that extra zing.

Cooking Instructions

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step 1
Soak Dry Navy Beans (1 cup) overnight. Drain the water the next day, add fresh water. Boil soaked navy beans until dente in Salt (to taste) and Ground Turmeric (1/2 tsp) water, 30-45 minutes. Strain and set aside.
step 2
In a skillet over medium-high heat, dry toast Unsweetened Shredded Coconut (1/3 cup), Dried Red Chili Peppers (2), and Chana Dal (3 Tbsp) till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Add little water if needed.
step 3
Heat Oil (1 tsp) in a skillet. Once it's hot, add Mustard Seeds (2 tsp) and Cumin Seeds (1 tsp). Once they begin to crackle, add Black Lentils (1 Tbsp) and saute till they turn golden.
step 4
Add the ground paste and continue to saute for another 30 seconds.
step 5
Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.
step 6
Garnish this vegan salad with Fresh Cilantro (to taste) and serve immediately.
step 6 Garnish this vegan salad with Fresh Cilantro (to taste) and serve immediately.

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Indian
Salad
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