Rajma Sundal - Kidney Beans Sundal
Sundal is an inseparable part of Navaratri celebrations in our Tamil homes. Try this recipe for Rajma Sundal, garnished with fresh coconut.
Ingredients
- 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
Instructions
- 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.
Notes
Sundal need not be restricted for festivals alone. The beans are rich in fibre, protein, antioxidants, and this is a quick and easy way to prepare them without the trouble of preparing traditional curry base masalas. They make a healthy snack for kids in their lunchbox as well.