Here is a recipe for an outstanding navy bean salad packed with flavor. Coconut paste and dried lentils give the dish an earthy toasted aroma. Use canned navy beans if you’re looking to make this is a jiffy.

About the recipe

I used canned navy beans to make this recipe quick and easy. To the navy beans I mixed in coconut paste with spices and toasted lentils. Then added toasted oil with mustard seeds and cumin seeds. Super yummy, healthy and delicious this is an awesome side dish to serve alongside any main course. Give it a try!

Navy Bean Sundal. Navy Bean Coconut Salad
recipe from side chef with minor modifications
https://www.sidechef.com/recipes/54857/navy_beans_sundal_salad

Ingredients:

2 cans navy beans, drained and rinsed.

For the coconut paste
1/3 cup Unsweetened Shredded Coconut
2 Dried Red Chili Peppers
3 Tbsp Chana Dal

For the tempered oil
1 tbsp oil
2 tsp mustard seeds
1 tsp cumin seeds
1 tbsp black lentils
1/2 tsp turmeric powder
Few curry leaves if you have
Fresh cilantro finely chopped about 1 -2 tbsp for garnish

Directions:

In a skillet over medium-high heat, dry toast unsweetened shredded coconut, dried red chilies, and chana dal till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Add little water if needed. Set aside.

In a skillet heat 1 tbsp oil. Once it’s hot, add mustard seeds and cumin seeds. Once the mustard seeds begin to crackle, add the black lentils saute till they turn golden. Next add the turmeric, ground paste and curry leaves and continue to saute for another 30 seconds.

Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.

Garnish this vegan salad with fresh cilantro. Serve warm or at room temperature.

Happy Sunday!