Also check out – chana dal sundal, kadalai sundal, green peas sundal, and pattani mangai sundal or beach sundal recipe.
INGREDIENTS: 1 cup of rajma or red kidney beans, soaked overnight 2 tsp of oil 1 tsp of split urad dal (ulutham paruppu) 3-4 of dry red chillies, torn into pieces 1/4 tsp of hing powder 1/4 cup of grated coconut A few curry leaves or a small bunch coriander leaves 1/2 tsp of black mustard seeds
INSTRUCTIONS:
- Drain and wash the soaked rajma and pressure cook for 3-4 whistles. It’s tough to cook rajma into a mush so make sure that it’s cooked by pressing one between your fingertips. It should disintegrate when you put enough pressure.
- Heat oil in a pan and add the mustard seeds and urad dal.
- When the mustard pops and the dal turns golden brown, add the red chillies and curry leaves (I didn’t have any so used chopped coriander leaves in the end). Saute the chillies for a few seconds.
- Add the cooked, drained, rajma and mix well. Add salt.
- FInally add the grated coconut and chopped coriander (if using). Serve rajma sundal warm as a snack, with rice and curry as a side dish, and of course, as a neivedyam for the navratri festival.
