Rajma sundal recipe | Sundal recipes

I rarely cook rajma, but really like it. I actually forget this too use. I loved both quesadillas as well as rajma masala. So wanted to try sundal with it. I have had this sundal when I was very young in a neighbour’s house. Also its always fun to eat rajam one by one and it tastes so unique from the other legumes too. So why not try it for this Navratri 2013 as a sundal? This is one way of making sundal by grinding the coconut ginger and green chilli. This can be followed for all the sundals like peanut sundal, Channa sundal and channa dal sundal as well. Tastes and smells great. Vj enjoyed this very much that he finished in no time. So I should make this often here after.

Rajma sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 12 hours soaking time    |  Cook time: 10 mins    |  Serves: 2

Ingredients

Rajma / red kidny beans - 1/2 cup

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Coconut, grated - 4 tblsp

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Ginger - 1/2 inch piece

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Green chilli - 2

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Asafoetida - 1 pinch

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Salt - As needed

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To temper

Oil - 2 tsp

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Mustard - 3/4 tsp

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Urad dal - 2 tsp

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Curry leaves - 1 sprig

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Asafoetida - 1 pinch

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Method

1. Soak Rajma overnight (12 hrs) Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles. Reserve the cooked water.

2. Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.

3. In a kadai heat oil and temper with the items given under ‘To temper’ table in order. Add cooked rajma, 1/4 cup of reserved water with salt.

4. Let the water evaporates completely then lastly add the ground item. Stir well until fragrant, say 2 minutes.

Notes

• Always buy rajma that is dark red in colour. Black rajma sometimes not get cooked.
• Do not pressure cook rajma with salt, it may not get cooked properly.

Rajma sundal, healthy and tasty… Perfect to make in bulk too as it gives more volume.