Rajma Sundal | Navaratri Sundal Recipes

Happy Navratri to all!!

Yesterday was the first day of Navaratri and we offered Rajma sundal as prashad and I am here to share the same in my space.One can prepare various varieties Check out the various Navaratri recipes here for various sundal, kheer, snack and rice varieties.

We always make a variety of sundal for any festival as it not only adds the number of items to the menu but also it is very easy to prepare and an absolutely guilt free snack to compensate the extra calories from the fried stuff and sweets made on festivals.Hubby is a big fan of sundal especially when made with kala chana,so I end up making Kala Chana Sundal more often compared to other sundals.It is a perfect guilt free snack which can be served as a snack or as a side dish in lunch or breakfast.
Check out other Sundal Varieties in my blog here:

• Alasandula(Lobia) Sundal
• Undrallu Guggillu
• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Chana Dal Sundal  
• Groundnut Sundal/Peanut Sundal
• Kabuli Chana Sundal
• Kala Chana Sundal | Black Chickpeas Sundal 
• Mixed Bean Sundal 
• Sweet Corn Sundal

Rajma Sundal | Kidney Bean Sundal Recipe:

Serves: 3-4

Prep time:10 mins | Cooking time:40 mins | Total time:50 mins

Cuisine: South Indian | Category: Snacks

Ingredients:
1 cup Kidney Beans (Rajma)
1/4 cup grated/chopped fresh Coconut
3-4 Green chillies,sliced
1/2" Ginger

juice of 1/2 lemon
Salt to taste

to temper:
1 tsp Urad dal
1-2 Red chillies,broken
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Asafoetida(hing)
1 tbsp Oil

Method:

• Soak rajma overnight or at least for 8-9 hrs and clean them again for 3-4 times with fresh changes of water.
• Grind grated/chopped coconut,ginger and green chillies to a coarse paste in whipper mode.

• Pressure cook Rajma for 5-6 whistles until soft,I generally pressure cook for 2 whistles and cook on low flame for 5-6 mins for making sundal.The rajma should be cooked soft but should holds its shape and it should not be either hard or mushy. You can add salt while cooking rajma or add it at the time of tempering.
• Drain the rajma and keep it aside,you can use this drained water to make healthy rasam.

• Heat oil in a kadai and crackle mustard seeds and add urad dal and red chillies and let them turn slight brown.
• Add hing,curry leaves and ground coconut-green chilli-ginger paste and fry it for a minute.

• Add cooked and drained rajma and required amount of salt and mix well and cook it on low flame for 2 mins.Do not fry them for long as it makes the sundal very dry.
• Switch off the flame and add lemon juice and mix well.

Serve them hot,warm or cold as a snack or with lunch.

Variations:

1. You can replace rajma with kala chana, white chickpeas,lobia,green gram,yellow peas or chana dal for variation or you can even use mix of these legumes to make variety sundal.
2. You can even add coriander leaves in the end.
3. If you want softer sundal add 2-3 tbsp reserved water(drained from rajma) after you add rajma to the tempering and cook till soft and water dries off.Add ground mixture and salt later and fry for 2 mins.
4. Use light Red color variety rajma for this, do not use rajma in deep red color or black color  as it does not cook properly.

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