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Tri Colour Beans Sundal

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Tri Colour Beans Sundal: A Vibrant Medley of Flavor.

Tri Colour Beans Sundal celebrates colours, flavours, and healthiness on your plate. This vibrant South Indian dish combines three different types of beans – Karamani, Rajma, and Black Beans – to create a medley of taste and texture. It’s a treat for your taste buds and a nutritious powerhouse packed with protein and fibre from the trio of beans.

The process starts with soaking and pressing the beans to perfection, ensuring they’re soft yet retain shape. Then, a fragrant tempering of mustard seeds, urad dal, asafoetida, red chillies, and curry leaves adds an aroma and spice. The cooked beans are tossed into this flavorful mix and simmered to perfection.

The finishing touch comes with adding grated coconut, elevating the dish with a creamy texture and sweetness. Garnish with fresh coriander leaves for a burst of freshness.

If you enjoy the flavours of Tri Colour Beans Sundal, you might also love exploring other traditional South Indian recipes like Kadalai Sundal or Pongal for a complete meal experience.

Tri Colour Beans Sundal

Tri Colour Beans Sundal


Tri Colour Beans Sundal
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Tri Colour Beans Sundal

Tri Colour Beans Sundal: A Vibrant Medley of Flavor.
15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Indian


  • 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


  • 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.

One popular recipe that showcases the vibrant tricolour of beans is the “Sundal” dish. Sundal is a delicious South Indian snack made with different types of legumes. Among them, the red karamani, also known as rajma seeds in Kannada, adds a beautiful red hue to the dish. In English, this legume is referred to as “red kidney beans.” The tricolour effect in this recipe is achieved by combining different types of beans, including the red kidney beans. So, if you are looking to add a burst of colour to your snack, try making this tricolour beans Sundal recipe!

Frequently Asked Questions:

Can I use canned beans for this recipe?

While you can use canned beans to save time, soaking and cooking dried beans from scratch is recommended for the best texture and flavour.

Is Tri Colour Beans Sundal gluten-free?

Yes, this dish is naturally gluten-free, making it suitable for individuals with gluten sensitivities or allergies.

Can I make this ahead of time for a party?

Certainly! You can prepare Tri Colour Beans Sundal in advance and store it in the refrigerator for up to 2-3 days—reheat gently before serving to retain its flavours.

Note: image is for illustration purposes only and not that of the actual recipe.

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