Rajma sundal is a nutritious snack and tasty with flavors packed to balance perfectly with it. When cooked right it turns out soft and addictive snack.
I rarely cook rajma, but really like it. I actually forget this to use. I loved both quesadillas as well as rajma masala.
So wanted to try sundal with it. I have had this sundal when I was very young in a neighbour’s house.
Also its always fun to eat rajama one by one and it tastes so unique from the other legumes too.
So why not try it for this Navratri as a sundal? This is one way of making sundal by grinding the coconut ginger and green chilli.
You can follow same way as we do for all the sundals like peanut sundal, Chana sundal and chana dal sundal as well.
Tastes and smells great. Vj enjoyed this very much that he finished in no time. So I should make this often here after.
Do check out my other sundal recipes and Navaratri menu plan for 9 days.
Rajma sundal recipe
Ingredients
- ½ cup Rajma red kidney beans
- ¼ cup Grated coconut
- ½ inch Ginger
- 2 Green chilli
- 1 pinch Asafoetida
- Salt – As needed
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
- 1 Curry leaves sprig
- 1 pinch Asafoetida
Instructions
- Wash and soak Rajma overnight (10 hours).
- Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles.
- Reserve the cooked water.
- Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.
- In a kadai heat oil and temper with the items given under ‘To temper’ table in order.
- Add cooked rajma, ¼ cup of reserved water with salt.
- Let the water evaporates completely then lastly add the ground item.
- Stir well until fragrant, say 2 minutes.
Notes
- Always buy rajma that is reddish or lighter in colour. Black rajma sometimes not get cooked.
- Do not pressure cook rajma with salt, it may not get cooked properly.
Stepwise photos
1. Wash and soak Rajma overnight (10 hours)
2. Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles. Reserve the cooked water.
2. Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.
3. In a kadai heat oil and temper with the items given under ‘To temper’ table in order. Add cooked rajma, ¼ cup of reserved water with salt.
4. Let the water evaporates completely then lastly add the ground item. Stir well until fragrant, say 2 minutes.
Rajma sundal, healthy and tasty… Perfect to make in bulk too as it gives more volume.
Nice one…looks yumm..
healthy n nutritious sundal,love it…
Super sundal, we make pattani sundal in the same way. nice presentaion
healthy sundal.. nice clicks
Nice sundal…addition of ginger gives it a nice kick! I use this for white channa!
Shobha
Wow yummy sundal radhika.
love this spicy version of sundal, i too make peas sundal this way without coconut…rajma sundal looks inviting! nice presentation too..
yummy sundal… inviting clicks…
Delicious and healthy sundal. Wonderfully prepared.
Deepa
bulka panrathuku romba usefula irukum ! Rajma veda Unga bangle romba super !
looks so delicious..we dont like rajma but if it looks this appetizing.. i think we have to do it now 😀
Wow ! super, mouth watering here.
Fantastic sundal, nutritious snacks..love it.
healthy sundal perfect way to use rajma dear.
healthy sundal,looks delicious 🙂
Healthy and delicious sundal.
Hi raks…
Now a days I am tracking u… And trying something daily. Its wonderful. Today I want to know about ur first post in blog world and found to be 25th Sep 2007… So searched for this year any mentions.. Nope 🙁 Anyway happy to know that ur blog is six years old… Congrats…
This is a nice variation sundal recipe…looks very nice