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Rajma (Kidney Beans) Sundal
By
DK
on Sep 19, 2011
Some recipes play a huge role. They might be ridiculously simple, but the minute you get the first waft of that "ever so familiar" aroma, that nostalgic taste when you take the first bite, you are transported to memories past. This sundal is that and more for me. We never had Golu, but the pooja during Navarathri on all the 9 days was followed by different sundal for each day that mum made for us. While tempering these, I could not resist giving in to thoughts of mom, the festival and other elements that spelled "Home" to me.
Sundal is nothing but a salad made with the basic tempering of Mustard seeds and Black gram. Other spices/flavorings are added depending on the family. There are varieties of Sundals and this one made of Kidney Beans is among them. Immensely simple and nutritious, this version makes use of basic (and minimal) ingredients. The soft texture of kidney beans is mildly spiced along with rich tasting coconut.
Basic Information
Prep Time: 4 to 8 hours
Cook Time: Under 30 min
Serves: 2 people
Yield: Around 3 cups
Ingredients
- 1 cup Kidney Beans (Rajma) See Tips
- 1 tsp Mustard seeds
- 1 tsp Black Gram, split, skinned (Urad Dal)
- 2-3 Dry Red Chillies, or as per taste
- 1/4 cup grated Coconut (See Tips)
- few Curry Leaves
- Salt to taste
Tips
You can also use canned Kidney Beans. Remember to drain it well and rinse with cold water before use.Though fresh coconut is preferable, frozen works too. Thaw it out in room temperature or just thaw it in microwave. If making this for someone with Diabetes or anyone watching out for cholesterol, skip the coconut. You can tear up the curry leaves while tempering for added flavor. Its is optional though.
Method
1
Clean the Kidney Beans and soak in cold water overnight.
2
Drain the water and cook the beans with enough water to cover it in a pressure cooker (saves time). You can boil it over stove top too.
3
Make sure you don't make it mushy. I let the steam rise with full force and then put the weight on, cook for 2-3 whistles and switch off. Excess water can be drained and used for vegetable stock, rasams, sambar, used instead of water while making chapathi, soup etc.
4
In a skillet, heat some oil (1-2 tbsp), add the mustard seeds. When it starts popping, add the Black gram, then red chillies and then the curry leaves.
5
Add the cooked kidney beans to the mix. Add the salt.
6
Next add the grated coconut to the beans and switch off the flame. Gently stir until the coconut is well mixed.
Serve warm (or cold). Enjoy these not only for the festival but also on other days as a light salad for lunch.
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hi
is it possible to post a recipe of rajmah/ bean pickle..havent been able to find one anywhere
I remember last year you made the peanut sundal which is still a hit. Love this one as well. Was expecting sundals frm you now that Navratri is near the corner.
Healthy sundal,looks super inviting..
never tried this sundal before tks for sharing!
Sundals are my favorite .. easy to make and healthy too.
Vardhini