I found dried kidney beans during my weekly grocery shopping at local Indian grocery. At first, i wanted to make it a rajma masala with it but changed my mind and tried rajma sundal instead. Blame it for my craving for snacking and i think rajma sundal is one of the healthiest snack. The process of making rajma sundal is extremely easy even a bachelor who doesn't have kitchen experience can give it try. Soaking the rajma overnight reduce the boiling time and the result is quick, soft & tender rajma. I love the hint of asafoetida and cumin in the dish and of course the heat from the dried chilly.
Ingredients
1 cup rajma/kidney beans
1/2 tsp salt
2 cups water
1 tsp lemon juice
2 tbsp grated coconut
Handful chopped coriander leaves
For Tempering
2 dried chillies,tear into half
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp urad dhal/white dhal
1 tsp ginger paste
1/2 tsp cumin
Pinch of asafoetida/hing
Methods
Soak rajma in water overnight. Wash and drain. Boil the rajma till soft and tender with 2 cups of water. During half way of cooking add salt.
Heat oil in a pan, add mustard seeds and once the mustard seeds splutter add the urad dhal and saute for 8-10 seconds. Add dried chillies,curry leaves, cumin,ginger paste and asafoetida.
Add the boiled rajma and stir till well combined. Add the grated coconut ann cook for 30 seconds. Remove from heat and add the lemon juice. Stir well.
Garnish with chopped coriander leaves
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