Rajma/Red Kidney Beans, this is one of my favorite beans, I simply love rajma chawal ( rajma curry with rice ), so every time I cook rajma, I always end up making rajma curry. This sundal, I had made long time back during Navratri, but I am posting it now only. Since rajma doesn't taste like chickpeas, we need to add some spice and coconut to make this sundal tasty. We don't need any festival to make sundals, in fact whenever I make a gravy that does not have dal/lentils in it, then I try to make up for the protein with some kind of sundal. This is also a very healthy and filling evening snack for kids and adults as well..
Need To Have
- Rajma/Red Kidney Beans - 1/2 cup
- Green Chilly - 1
- Ginger - 1" piece, chopped
- Urad Dal/Husked Black Gram - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Dried Red Chilly - 1, broken into half
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10
- Grated Fresh Coconut - 1/4 cup
- Salt to taste
Wash and soak the rajma/kidney beans overnight, pressure cook till it's well cooked, remove and keep. Pound together the green chilly and chopped ginger coarsely.
Heat some oil, add the mustard seeds, when it starts sputtering, add the urad dal, saute till golden, then add the asafoetida, dried red chilly followed by the curry leaves. Then add the pounded chilly and ginger mixture and saute for a couple of minutes.
Add the cooked rajma and mix for a minute. Finally add the grated coconut, mix and remove.
The rajma should be cooked well but not mushy.
If you like, you can add some lemon juice and chopped coriander before serving.