Thursday, September 18, 2014

RAJMA SUNDAL RECIPE | NAVARATRI SUNDAL RECIPES

Rajma-sundal-navaratri
Rajma|Red kidney bean sundal, is an easy variety of sundal to make for navaratri. I usually make Rajma masala , but rajma sundal i am trying for the first time. I tried slightly mint flavored rajma sundal just to enhance the taste. And believe me, it came out very well and the slight flavor of mint leaves and rajma paired very well. Try out this rajma sundal for  Navratri 2014. It is also a healthy snack for kids too. Check out my Navaratri recipes

Ingredients
Rajma sundal

  Preparation Time : 10 mins + soaking time 12 hours |   Cooking Time : 15 Mins |   Serves : 3-4

     Rajma Sundal   1/2 cup
     Mint leaves      8-10
     Urad dal          1 tsp
     Pepper           4-5
     Red chilli     1
     Oil    1 tsp
     Mustard seeds  1/4 tsp
     Curry leaves       few
     Coconut oil   few drops (optional)
     Grated Coconut   2 tblsp
     Asafoetida    2 pinches 
     Salt       as needed

Rajma -sundal
Method:
  • Soak the rajma for 10 to 12 hours or overnight. Wash it thoroughly and add water to this and little salt . Pressure cook this until 6-7 whistles. Drain the excess water and keep it aside.
rajma mint
  • Dry roast the mint leaves in a pan till they turn crispy. Do not burn it. Carefully roast.
  • Dry roast the urad dal, black pepper and red chilli and powder this along with the mint leaves. Do not worry if they are little coarse. Since i used 1/2 cup of rajma the spice mix was very less. If making in bulk, you can powder the spice mix finely.
roast Grind
  • In a pan add oil and add in the mustard seeds, asafoetida and curry leaves.
  • Add in the cooked rajma and add little salt. Add the spice powder. Mix well. 
    Add-salt Add-ground masala
  • Add the grated coconut and mix well. Drizzle with some coconut oil and put off the flame.
add-coconut rajma-sundal
  • Flavorful sundal is ready for neivedyam.
Rajma-sundal
Notes:
  1. If you do not have mint leaves in hand, you can try with coriander leaves.
  2. If you feel your rajma variety is not cooking properly, add a pinch of cooking soda while cooking the rajma.
  3. Do not add more salt while cooking the rajma as it will not cook properly.
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5 comments:

  1. wow your post forcing me to give it a try yummy

    ReplyDelete
  2. Yummy and protein filled.Love the addition of mint.

    ReplyDelete
  3. Looks yum with that mint ..nice pics as always

    ReplyDelete

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