Pink Beans Salad / Sundal

Pink beans are small oval-shaped beans, pale pink in color, also known by the Spanish name Habichuelas Rosadas. The most famous pink bean is the Santa Maria pinquito (spanglish = pink and small(ito)), which is commercially grown on the mesas above Santa Maria, California, and is a necessary ingredient in Santa Maria Tri-tip barbecue.

I love this beans from the time I saw it / tried it. I do it at least once a week. But never got to take photos as everyone in our family love it. I was at home today and managed to take it before it disappear :-). This beans are good for bone and get cooked very fast, with simple seasoning it taste wonderful.


Pink Beans - 3 cups (seeds after peeling)

Mustard Seeds - 1/2 teaspoon
Dry Red  Chillies - 4 (broken into 3) Adjust to your spice level
Urad dhal - 2 teaspoon
Grated Coconut - 1/4 cup
Oil - 1 teaspoon
Salt per taste
Curry Leaves - 10


Cook the Bean with salt till they are cooked if using pressure cooker and cook till 2 whistle. Drain the water

Heat the kada and add oil. Add mustard seeds. When it start to pops add curry leaves, red chillies and urad dhal. Fry till urad dhal is brown in color. Add Coconut and fry for another min. Add cooked beans and fry for another couple of mins in low flame.
Serve hot