I tried rajma sundal for the first time. I have tried rajma masala for roti very long back. As rajma tastes very bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last year i posted masala sundal with green gram. I tried this sundal almost in the same way with slight variations. It smelt and tasted yum.We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..
Rajma sundal recipe
How to make rajma sundal with freshly ground masala
Cook time:20 Minutes
1 cup - 250ml
Rajma / Red beans – 1/2 cup
Salt and water – as needed
Cooking oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – few
Asafetida/hing – 1/4 tsp
Lemon juice - few drops
Grated coconut – 3 tbsp
Green chillies – 2 nos
Ginger – 1 inch piece
Cumin seeds or fennel seeds – 1/2 tsp
Coriander leaves – 1 tbsp ( do not add more) (optional)
Soak rajma over night or for 8 hours. ( please check notes for quick soaking of rajma)Pressure cook for two whistles in low flame.Drain the excess water and keep aside.
Grind all the ingredients given under “ to grind” without adding water.Set aside.
In a pan , heat oil and temper all the ingredients given under “ to temper” in the same order.Add the cooked rajma , saute well for a minute .Lastly add the ground masala and saute for 3-5 minutes in low flame till u get a nice flavor..
Remove ,add few drops of lemon juice and serve !!
For quick soaking , heat water above boiling point (over boil) and pour into a hot pack/casserole.Add a big pinch of cooking soda.Wash and add the rajma to the hot box.Close it tightly with a lid.Leave it for 6 hours. Rajma soaks well.Before pressure cooking rinse the rajma twice to remove the soda. Add required water and salt and pressure cook in low flame for 3 whistle.Rajma will be cooked very well..This method can be followed for white channa and peas as well.