This is the first time I’m making Rajma sundal and must say that I rather liked it. Rajma is one touch cookie to crack. It is so bland and the absorption level of the spices used in a dish by Rajma is also very low. So I used a special spice blend or rather a masala powder to make it more appealing taste wise. So I should rather be calling it as Rajma Masala Sundal. You can use this masala powder to make other sundals
as well. As I only make this Rajma Masala
for chapathis and these Rajma Tikkis
for the kids snacks, I’m so glad that I got to try yet another Sundal with rajma for this Navaratri Season.
Rajma (Red Kidney Beans) Sundal Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 2
Cuisine: South Indian | Category: Snacks
- Rajma (Red Kidney Beans) – 1/2 cup
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Coriander seeds – 3/4 tsp
- Channa dal – 1/4 tsp
- Whole dry red chilies – 2
- Black sesame seeds – 1/8 tsp
- Curry leaves – 1 sprig
- Asafetida (hing) – 2 pinch
- Fresh grated coconut – 4 tbsp
- Salt – to taste
- Oil – 1 tsp
- Soak Rajma in water overnight or for 8 to 10 hours. Drain the water and rinse well with fresh water.
- Place the rajma in a pressure cooker and add pour water till it is completely immersed. Add salt to taste.
- Simmer the flame completely and pressure cook for 4-5 whistles. The rajma will be soft at this stage. Drain the water and keep aside.
- Heat a pan and add coriander seeds, whole red chilies, chana dal, sesame seeds, 5 curry leaf and sauté over flame till the aroma arises. Let it cool completely. Grind to a fine powder and keep it aside.
- Heat a pan with oil. Add mustard seeds and let it crackle. Add asafetida, curry leaves, urad dal and sauté for 30 seconds till the dal becomes golden brown.
- Add the cooked Rajma and sprinkle the ground spice powder all over. Toss well till it gets well coated.
- Now add the fresh grated coconut, toss well and cook for 1 more minute.
- Take off fire and Serve hot.
- You can make other sundals also using the same masala powder. And the powder can be stored in an airtight container.
- Make sure you do not burn the spices by cooking it over high flame.
- You can use either black or white sesame seeds.
- You can also roast some grated coconut along with the spices for making the powder to make it more flavorful.
- Adjust the spice level accordingly.
Labels: Dal Recipes, Gluten Free, Navratri / Dussehra Recipes, Snacks, Sundal Varieties, Vegan Recipes