I rarely cook rajma, but really like it. I actually forget this too 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 rajam one by one and it tastes so unique from the other legumes too. So why not try it for this Navratri 2013 as a sundal? This is one way of making sundal by grinding the coconut ginger and green chilli. This can be followed for all the sundals like peanut sundal, Channa sundal and channa 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.
Rajma sundal recipe
Prep Time: 12 hours soaking time | Cook time: 10 mins | Serves: 2
Ingredients
Coconut, grated – 4 tblsp
Ginger – 1/2 inch piece
Green chilli – 2
Asafoetida – 1 pinch
Salt – As needed
To temper
Mustard – 3/4 tsp
Urad dal – 2 tsp
Curry leaves – 1 sprig
Asafoetida – 1 pinch
Method
- Soak Rajma overnight (12 hrs) 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, 1/4 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 dark red in colour. Black rajma sometimes not get cooked.
- Do not pressure cook rajma with salt, it may not get cooked properly.
Rajma sundal, healthy and tasty… Perfect to make in bulk too as it gives more volume.
Sowmya Madhavan
September 25, 2013 at 10:21 amNice one…looks yumm..
Premalatha Aravindhan
September 25, 2013 at 11:07 amhealthy n nutritious sundal,love it…
jeyashri suresh
September 25, 2013 at 11:21 amSuper sundal, we make pattani sundal in the same way. nice presentaion
Veena Theagarajan
September 25, 2013 at 12:12 pmhealthy sundal.. nice clicks
Anonymous
September 25, 2013 at 12:40 pmNice sundal…addition of ginger gives it a nice kick! I use this for white channa!
Shobha
VineelaSiva
September 25, 2013 at 2:31 pmWow yummy sundal radhika.
Sangeetha M
September 25, 2013 at 2:57 pmlove this spicy version of sundal, i too make peas sundal this way without coconut…rajma sundal looks inviting! nice presentation too..
Happys Cook
September 25, 2013 at 3:48 pmyummy sundal… inviting clicks…
Hamaree Rasoi
September 25, 2013 at 5:42 pmDelicious and healthy sundal. Wonderfully prepared.
Deepa
AparnaRajeshkumar
September 25, 2013 at 5:54 pmbulka panrathuku romba usefula irukum ! Rajma veda Unga bangle romba super !
Rasi
September 25, 2013 at 6:18 pmlooks so delicious..we dont like rajma but if it looks this appetizing.. i think we have to do it now 😀
divya
September 25, 2013 at 6:26 pmWow ! super, mouth watering here.
Priya Suresh
September 25, 2013 at 9:46 pmFantastic sundal, nutritious snacks..love it.
Janani
September 25, 2013 at 11:54 pmhealthy sundal perfect way to use rajma dear.
Aruna Manikandan
September 26, 2013 at 5:28 amhealthy sundal,looks delicious 🙂
Sona S
September 29, 2013 at 11:07 amHealthy and delicious sundal.
Durga Pugazh
September 29, 2013 at 3:08 pmHi 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…
SHARMILEE J
October 7, 2013 at 10:19 amThis is a nice variation sundal recipe…looks very nice