Rajma Masala Sundal
Ingredients
- ½ cup rajma / red kidney beans
- Pinch of turmeric
- Salt to taste
For the masala
- 2 tsp chana dal / kadalai paruppu
- 1 tsp coriander seeds
- 2-3 dry red chillies
- ½ tsp black pepper
- ¼ tsp cumin seeds / jeera
- ¼ cup grated coconut
To temper
- 2 tsp oil
- 1 tsp mustard seeds
- ½ tsp split urad dal
- ¼ tsp asafoetida / hing
- Few curry leaves
Instructions
- Soak the kidney beans overnight or for at least 8 hours. Drain the water and add fresh water. Pressure cook until soft. Drain and set aside.
- In a small pan, roast chana dal, coriander seeds, red chillies, black pepper and cumin seeds until light golden color.
- Cool and grind to a coarse powder. Add the coconut and pulse it 2 -3 times.
- In a pan heat oil and add mustard seeds. When it splutters, add urad dal, asafoetida and curry leaves.
- Add the rajma, turmeric powder, salt and saute for 2-3 minutes. Then add the ground masala and fry for 2-3 minutes.
Notes
- You can add the coconut at the end instead of grinding along with the masala.
- Adjust chillies according to your spice preference.
- If using canned beans, drain the water and wash well. Add less salt as canned beans already have salt.