Tuesday, June 5, 2012

Rajma sundal (Kidney Beans Sundal)

This is another sundal that I made during Navarathri last year. Easy to make and very healthy too. Sundal is just any bean/lentil tempered with oil and a few basic ingredients (mustard, black gram etc). It can be eaten on its own or as a side with other snacks.

Difficulty Level: Easy

Time: 8 hrs (prep time), 10 min (making time)

  • Kidney beans - 1 cup ( you can use canned or fresh). If you are using fresh then they need to be soaked overnight
  • Water
  • 1 tbsp mustard seeds
  • 1 tbsp urad dal (black gram split)
  • few dry red chillies (2-3 nos) or a mix of green and red chillies
  • a couple of tbsps of grated coconut
  • few curry leaves
  • salt to taste
  • 1 tbsp oil

Method de Preparation:

  1. Soak the kidney beans covered in water overnight. Then cook them in the pressure cooker with the water drained, just enough to cover them for the equivalent of 3 whistles. If you cook them a lot they will become mushy which is still ok taste wise (like how mine turned out) but you may not see the individual beans. It is basically a taste preference. Any extra water can be drained and used for other cooking purposes.
  2. If you are using canned kidney beans just drain the beans and wash them. They can be used directly.
  3. Take oil in a pan, add the mustard. When it splutters, add the urad dal and the red chillies along with the curry leaves. When they are all done, add the rajma and then the coconut and salt to taste.
  4. Turn off heat and serve immediately or later :)

* This can be made almost instantly if you are using canned beans however the sodium levels will be much higher, so use fresh when you can.  Similarly you can use fresh or frozen coconut based on availability.


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