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. So these get done faster than the regular ones. I always have a problem with 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.
You can serve this along with Thakkali Sadam for a good nutritious meal.
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,
Wash and soak the Rajma overnight. Change the water a couple of times, pressure cook, with a pinch of salt for about 4 to 5 whistles till it gets 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.
Recipe
Masala Red Kidney Bean Sundal
Ingredients
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
Instructions
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.
Looking for more such sundal recipes? Check these Kara Kondakadalai Sundal, Mochai Sundal
vaishalisabnani says
I am amazed at the sundal varieties you all post , Raajma sundal sounds delicious , now is coconut a must in sundals ?
Srivalli says
Yes Vaishali, as the lentil is quite bland, coconut adds lot of flavour, especially the freshly ground and grated one imparts nice nutty taste. Of course, if you are adding some dal spice powder, you can skip coconut.
usha says
Masala powder must have taken the flavor of sundal one notch up.
Pavani says
Spice powder in your sundal must have made this dish taste amazing.
Priya Suresh says
Even i love this kind of masala sundal, especially the flavor of this sundal, nutritious snack there.
Sandhiya says
Healthy sundal, love the flavoring goes in there.
Veena Krishnakumar says
That addition of masala powder must be making ihis sundal more delicious!!Yumm
Sharmila - The Happie Friends Potpourri Corner says
Always prepare this Sundal for my daughter but without the spice mix ,this definitely makes it more yummy..
Preeti says
Sundal recipe is very common in last two marathon... everyone try that. Very healthy and comforting.
Sandhya Ramakrishnan says
Rajma sundal sounds so good. I like sundals where we use ground masala powder instead of just the seasoning and the coconut.
Mayuri Patel says
I have to try out all the sundal recipes. I too have a problem trying to buy the right kind of rajma in India... next time will try the short and red variety.
ruchi indu says
I too have faced prolems with cooking soft rajmas. Should probably try this short red variety. Nice sundal recipe.
Ritu Tangri says
Yet another delicious sundal recipe. If I'll start making sundals, I suppose the whole week I'll be eating sundals only 😀
Priya Srinivasan says
nice pairing of thakali saadam and rajma sundal!fresh masala powder adds a great flavor to the sundal!!