Rajma is one of those things you have to soak before cooking, there’s no two ways about that (I do hope someone proves me wrong on this though). Soaking and pressure cooking is the way to start most sundal recipes and htis is no exception. However, I find that I prefer a generous dose of dry red chillies in my rajma sundal than green chillies which are sometimes preferred in sundal recipes.
RAJMA SUNDAL RECIPE
Preparation time: 8 hours
Cooking time: 20 minutes
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
1. 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.
2. Heat oil in a pan and add the mustard seeds and urad dal.
3. 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.
4. Add the cooked, drained, rajma and mix well. Add salt.
5. 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.