Masala Red Kidney Bean Sundal

Masala Red Kidney Bean Sundal was made during Navratri Pooja as Neivedyam. I have used the red variety available instead of the regular long ones. This variety is smaller and red in colour. These also get cooked faster than the regular ones. I always have a problem in cooking Rajma to tender soft.

Instead of the regular sundal type, I added a roasted spice powder and that made all the difference. When I already have so many Sundal varieties, it is obvious I plan to change the recipe.

This was made along with Thakkali Sadam and made a good pair.

Masala Red Kidney Bean Sundal is part of the BM#81, Week 2 under Lentil Salads and sides.

Masala Red Kidney Bean Sundal

For the Rajma

1/2 cup Rajma Red variety
A Pinch Salt

For the Spice Powder

3 tbsp Coconut grated
1 tsp Chana Dal
1 tsp Urad Dal
3 Dry Red Chillies

Other Ingredients for making the Sundal

1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
A Pinch Asafoetida
A Pinch Salt
Handful Curry Leaves

For the Rajma,

Wash and soak the Rajma overnight. Change water couple of times, pressure cook with a pinch of salt for about 4 to 5 whistles till it gets cooked soft.

For the Spice Powder

Dry roast all the ingredients listed under spice powder. Allow to cool and grind to a smooth powder. Keep it aside.

Making the Sundal

Heat a nonstick pan with oil. Temper with curry leaves, mustard, urad, hing and add the cooked rajma. Combine everything well.
Then add the ground spice powder and toss.
Serve as prasadam or as your evening snack.

Masala Red Kidney Bean Sundal

Masala Red Kidney Bean Sundal is a dry lentil salad made during Navratri Pooja. This sundal is made spicy with the addition of ground roasted spice powder. Also, makes a good evening snack.

• CourseSalads
• CuisineSouth Indian
• By Cook MethodPressure Cooker, Stovetop
• OccasionEvening Snack, Meals for One, Navaratri
• Dish TypeDry Side Dishes

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Passive TimeOvernight soaking time

Ingredients

For the Rajma

• 1/2cup RajmaRed variety
• A Pinch Salt

For the Spice Powder

• 3tbsp Coconut grated
• 1tsp Chana Dal
• 1tsp Urad dal
• 3 Dry Red Chillies

Other Ingredients for making the Sundal

• 1tsp Cooking Oil
• 1/2tsp Mustard Seeds
• 1/2tsp Urad dal
• A Pinch Asafoetida
• A Pinch Salt
• Handful Curry Leaves

Instructions

For the Rajma,

1. Wash and soak the Rajma overnight. Change water couple of times, pressure cook with a pinch of salt for about 4 to 5 whistles till it gets cooked soft.

For the Spice Powder

1. Dry roast all the ingredients listed under spice powder. Allow to cool and grind to a smooth powder. Keep it aside.

Making the Sundal

1. Heat a nonstick pan with oil. Temper with curry leaves, mustard, urad, hing and add the cooked rajma. Combine everything well.
2. Then add the ground spice powder and toss.
3. Serve as prasadam or as your evening snack.

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Posted in: Indian Cook