Rajma sundal recipe | navaratri sundal recipes

Rajma sundal recipe | navaratri sundal recipes

Rajma|Red kidney bean sundal, is an easy variety of sundal to make for navaratri. I usually make Rajma masala , but rajma sundal i am trying for the first time. I tried a slightly mint flavored rajma sundal just to enhance the taste. And believe me, it came out very well and the slight flavor of mint leaves and rajma paired very well. Try out this rajma sundal for  Navratri. It is also a healthy snack for kids too. Check out my Navaratri recipes

 

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  Rajma Sundal recipe

  Red kidney beans sundal recipe

  Course Festival recipes,, Navaratri Sundal

  Cuisine South Indian

  Keyword Festival recipes, South Indian festival, Sundal recipes

  Prep Time 10 minutes minutes

  Cook Time 15 minutes minutes

  Soaking time 12 hours hours

  Total Time 12 hours hours 25 minutes minutes

  Servings 3

  Author Jeyashri suresh

  Ingredients

  • ½ cup Rajma Sundal
  • 8-10 Mint leaves
  • 1 tsp Urad dal
  • 4-5 Pepper
  • 1 Red chilli
  • 1 tsp Oil
  • ¼ tsp Mustard seeds
  • Few Curry leaves
  • 1 tsp Coconut oil
  • 2 tbsp Grated Coconut
  • 2 pinches Asafoetida
  • Salt as needed

  Instructions

  • Soak the rajma for 10 to 12 hours or overnight. Wash it thoroughly and add water to this and little salt . Pressure cook this until 6-7 whistles. Drain the excess water and keep it aside.
  • You can add 1/2 tsp of baking soda while soaking and before cooking wash it well and change the water. This helps in easy cooking of the legumes.
  • Dry roast the mint leaves in a pan till they turn crispy. Do not burn it. Carefully roast.
  • Dry roast the urad dal, black pepper, and red chilli and powder this along with the mint leaves. Do not worry if they are a little coarse. Since I used 1/2 cup of rajma the spice mix was very less. If made in bulk, you can powder the spice mix finely.
  • In a pan add oil and add in the mustard seeds, asafoetida, and curry leaves.
  • Add in the cooked rajma and add a little salt. Add the spice powder. Mix well.
  • Flavorful sundal is ready for neivedyam.

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  Notes

  Notes:
  1. If you do not have mint leaves in hand, you can try coriander leaves or curry leaves.

  2. If you feel your rajma variety is not cooking properly, You can add 1/2 tsp of baking soda while soaking, and before cooking wash it well and change the water. This helps in the easy cooking of the legumes

  3. Do not add more salt while cooking the rajma as it will not cook properly.

  4. Rajma sundal | Red kidney beans sundal can be made on normal days as an accompaniment for meal too.
  Soak the rajma for 10 to 12 hours or overnight. Wash it thoroughly and add water to this and little salt . Pressure cook this until 6-7 whistles. Drain the excess water and keep it aside.

• Dry roast the mint leaves in a pan till they turn crispy. Do not burn it. Carefully roast.
• Dry roast the urad dal, black pepper and red chilli and powder this along with the mint leaves. Do not worry if they are little coarse. Since i used 1/2 cup of rajma the spice mix was very less. If making in bulk, you can powder the spice mix finely.

• In a pan add oil and add in the mustard seeds, asafoetida and curry leaves.
• Add in the cooked rajma and add little salt. Add the spice powder. Mix well.
  

• Add the grated coconut and mix well. Drizzle with some coconut oil and put off the flame.

• Flavorful sundal is ready for neivedyam.

Notes:

1. If you do not have mint leaves in hand, you can try with coriander leaves.
2. If you feel your rajma variety is not cooking properly, add a pinch of cooking soda while cooking the rajma.
3. Do not add more salt while cooking the rajma as it will not cook properly.