Remove the beans from the can and discard the water. Wash them twice and let the water drain.
Grated the coconut and set aside.
Steps
Heat a kadai and add oil.
Once the oil is hot, add the mustard seeds, urad dal, hing.
As the mustard seeds start to splutter add the dried broken red chilies and curry leaves.
Let it fry for a minute and now add the washed beans and salt.
As they were soft, I tossed them in the pan instead of mixing them ladle. Please be careful while mixing.
Reduce the heat and let it cook for 5 minutes until all the water is evaporated. Toss it once in between.
Finally, add the grated coconut and mix well. Let it cook for two minutes and that’s it the sundal is ready. Garnish it with cilantro and serve warm.
Notes
I always prefer low sodium canned products. I used them occasionally but still prefer the low sodium ones.
As the beans had salt already I added only 1 tsp but adjust as per your preference.
I didn’t add any turmeric but turmeric can be added too.
For the garbanzo beans sundal, I add coriander powder and red chili powder. As I knew toddlers would be coming, I went with red c and removed them before serving.
You can mix and match any beans. Pinto beans would have added a zing too.
Coconut is optional but I do need to tell that it adds whole lot of flavor. Instead of fresh or frozen coconut, you can use unsweetened shredded coconut as well.