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Rajma Sundal - Navaratri Special

8 October 2024 at 02:34

Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

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I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut, tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix) went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly. Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma)

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough. Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.

For variety of other sundals and Navaratri celebrations,click here.

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients

200 gms rajma/kidney beans

1/4 cup fresh grated coconut

2 tbsp sundal powder

2 green chillies finely chopped

1tsp finely chopped ginger

2 tsp oil

1 tsp mustard seeds

Salt as needed

Asafoetida as needed

Few fresh curry leaves

Finely chopped fresh corriander

Method

Wash and soak the rajma in fresh water for minimum 8hrs
In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
Drain the rajma in a strainer/colander and let it rest for a few minutes.
Meanwhile, heat the oil in a thick bottomed pan and crackle the mustard seeds followed by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning.
Add the cooked rajma and mix well,adjust salt if needed .
Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
Delicious rajma sundal is ready.

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