Sundal is an inseparable part of Navaratri celebrations in our Tamil homes. It is a salad kind of quick stir fry dish made using a variety of lentils and beans. The beans are soaked (if required), cooked, drained and then tossed in a tempering of spices. The garnish with fresh coconut is A MUST 🙂
They are often offered as ‘prasadam’ during poojas. I have fond memories of collecting a variety of sundals from all the navaratri displays (golu) as a kid in the eco-friendly leaf bowls called ‘donnai‘…and not so fond memories of being asked to sing a devotional song at every such house, before one could lay hands on the prasadam 🙂
Check out my video on how to make Chana Dal Sundal below:
Our foodblogging host Cucumbertown is doing a round up of Navaratri recipes, and what better quick, healthy and appetising recipe than sundal! While Chana Dal (Bengal Gram) and Kabuli Chana (Chickpea) sundal are the popular ones, here’s my recipe for Rajma Sundal. Key here is to ensure the rajma is cooked perfectly and yet not overcooked to a mush.
Rajma Sundal - Kidney Beans Sundal
- 1/2 cup Rajma Kashmiri (Small sized kidney beans)
- 2 cups Water
- 2 tsps Coconut oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 - 2 sprigs curry leaves
- 2 chillies dried red
- 1 pinch asafoetida
- 3/4 tsp salt
- 2 - 3 tbsps coconut fresh or frozen grated
- 1 lemon
- 2 - 3 tbsps coriander leaves fresh chopped
- SOAKING: Wash and soak the Rajma overnight in plenty of water or for 8 hours.
- Drain the water, place the rajma in the pressure cooker with 2 cups water. Allow the cooker 1 whistle, then reduce the flame to minimum and allow to cook for 5-7 minutes. This cooks the Kashmiri rajma perfectly without turning it mushy. Cooking times may wary for larger sized beans. Once cooled, drain the cooked beans in a colander and keep aside.
- In a kadai / saucepan, heat the coconut oil. You can replace this with any other cooking oil. Add the mustard and cumin seeds. Once the seeds splutter, add the curry leaves, broken dried red chillies. Stir for few seconds.
- Add the asafoetida, stir for a second. Add the drained beans and salt. Stir well to combine the tempering with the cooked beans.
- Remove into a serving bowl. Toss in the grated coconut, chopped coriander and mix well. Garnish with lemon juice and serve warm.