Rajma Sundal Recipe | Kidney Bean Sundal | Navarathiri Recipes

Thursday, October 06, 2016

Rajma Sundal Recipe | Kidney Bean Sundal | Navarathiri Recipes

I used to make Rajma Sundal for Happy's snack box when we were in Chennai. She doesn't like spicy sundal and hence I make rajma sundal with jaggery and coconut for her, which is similar to the sweet green gram sundal I have already posted. For us, I follow this simple delicious sundal recipe with fennel seeds and coconut. To add it to the Navratri sundal recipes in the blog, I tried it again today. I shared it with my friend Neena and she too liked it. Please check out other Navarathiri recipes too. Check out Rajma Chawal/ Rajma Masala as well. Off to the recipe:

Ingredients:

Rajma(Red Kidney bean) - 1 Cup

Salt - as required

For the coconut masala:

Coconut - 2 tbsp

Fennel seeds - 1 tsp

Dry Red Chilli - 2

To Temper:

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 1 sprig

Asafoetida - a generous pinch

Method:

1. Soak the Rajma Beans overnight. Then pressure cook it for 3 to 4 whistles by adding a little water and salt. Meanwhile, coarsely grind the items under 'To grind', without adding any water.

2. In a pan, add some oil and allow the mustard seeds, curry leaves and urad dal to crackle. Then add the asafoetida(hing).

3. Now add the ground coconut paste and cook until the raw smell leaves. Finally, adjust the salt and then add the cooked rajma.Mix it all together an switch off the flame.