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Rajma Sundal-Kidney Beans Sundal

Rajma Sundal-Kidney Beans Sundal, spiced pulses is a delicious neivedyam among sundal varieties for navaratri offered to God and then to guests as prasadam.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Snack
Cuisine: South Indian
Servings: 4 to 5
Author: Padma

Ingredients

  • 1 cup Rajma boiled till soft in salted water and drained
  • To grind for the Spice Mix:
  • 1 Tablespoon Coriander seeds
  • 1 Tablespoon Bengal gram Chana Dal
  • 2 to 3 Dry Red Chillies
  • A sprig of Curry leaves
  • For the Tempering:
  • 1 teaspoon oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 1 to 2 dry red chillies tear and deseed if required
  • A Pinch of Asafoetida
  • Few Curry leaves
  • 1 Tablespoon of the ground Spice Mix
  • 2 Tablespoons grated fresh coconut
  • Required salt
  • Optional:
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh coriander finely chopped

Instructions

  • Soak rajma in water for at least 7-8 hours or overnight. Drain water, wash the soaked rajma in fresh water and pressure cook rajma with 1/2 tsp salt and 1 1/2 cups water upto 3 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft.
  • Drain the water and keep it aside.
  • To grind or the Spice Mix:
  • In a pan over medium heat, dry roast coriander seeds, channa dal and red chilli till golden brown.
  • Now add curry leaves and turn off the heat.
  • When it is cool, blend to a coarse powder.
  • For the tempering:
  • In the same pan over medium heat, add the oil. Once the oil is hot enough, add mustard seeds and cumin seeds.
  • When it splutters add asafoetida and the curry leaves.
  • To this add in the boiled rajma and sauté for a minute.
  • Now add 1 tablespoon of the ground spice to the rajma.
  • Sauté for a minute and add grated coconut.
  • Mix well and adjust salt if required. Turn off the heat.
  • Rajma Sundal-Kidney beans Sundal is ready to be offered as neiveidyam or serve with any gravy and plain rice.

Notes

Adjust spice levels to suit your taste.
You can add 1 tablespoon lemon juice towards the end.
Another variation is to substitute spice mix with add green chilli-ginger paste, which I will share in another sundal recipe.