Rajma sundal | kidney beans sundal
Rajma sundal , kidney beans sundial, rajma masala sundal, Navaratri sundal step-by-step pictures and video recipe. You can also check out the kidney beans sundal recipe. If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF
Rajma sundal | kidney beans sundal | Navaratri sundalis a popular south Indian sundal made with cooked kidney beans and sundal podi. The flavorful sundal is perfect for the Navaratri recipe.
WHY kidney beans sundal?
During Navaratri, if you are looking for a healthy flavorful temple-style Sundal recipe, rajma masala sundal is one tasty option.
Healthy snacks
Protein-rich kidney beans are good for kids and Adults. Sundal can be tasty after-school / school snacks for kids. Sundal podi makes it so flavorful.
can I skip sundal podi?
Sundal podi makes the sundal extra flavorful so I would highly recommend it. You can also skip sundal podi and add extra chilli, and ginger powder.
Can I skip soaking?
Soaking is a must for proper cooking and it helps digestion.
DO I NEED TO MEASURE WATER FOR SOAKING?
No, just add enough water to immerse.
WHY COCONUT OIL FOR SUNDAL?
I like coconut oil flavor for coconut-based recipes. If you are not a big fan of coconut oil, you can use any cooking oil of your choice.
SHOULD I DESEED CHILI?
You can adjust chilli according to your taste. To make it toddler-friendly use whole red chili.
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Sundal podi
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Ingredients:
Soak
½ kidney beans
enough water to soak
Pressure cook
Required salt
¼ teaspoon sesame oil
Pinch of turmeric powder
½ teaspoon asafoetida
Required water
Temper
½ teaspoon mustard seeds
1 tablespoon coconut oil
½ tablespoon urad dal
1 red chilli
½ tablespoon chana dal
1 green chilli
Sundal
⅓ cup Coconut
1 tablespoon sundal podi
½ teaspoon asafoetida
¼ teaspoon ginger
salt if required
How to make rajma sundal with step-by-step pictures
- Wash and soak kidney beans overnight
- Wash well and discard the water
- Furthermore add water, turmeric powder, asafoetida, and salt
- Pressure cook for 10 whistles and simmer for 1 minute; do natural pressure release
- Let it remain in the cooker
- Add oil to the pan and when the oil is hot add the ingredients listed under "to temper" and let the mustard seed crackle
- Furthermore add ginger, sundal podi, coconut, and asafoetida; cook for 2 minutes
- Add cooked beans, and salt if required; mix well and turn off the stove immediately
- Keep it covered till you serve
Ingredients
Soak
- ½ kidney beans
- enough water to soak
Pressure cook
- Required salt
- ¼ teaspoon sesame oil
- Pinch of turmeric powder
- ½ teaspoon asafoetida
- Required water
Temper
- ½ teaspoon mustard seeds
- 1 tablespoon coconut oil
- ½ tablespoon urad dal
- 1 red chilli
- ½ tablespoon chana dal
- 1 green chilli
sundal
- ⅓ cup Coconut
- 1 tablespoon sundal podi
- ½ teaspoon asafoetida
- ¼ teaspoon ginger
- salt if required
Instructions
- Wash and soak kidney beans overnight
- Wash well and discard the water
- Furthermore add water, turmeric powder, asafoetida, and salt
- Pressure cook for 10 whistles and simmer for 1 minute; do natural pressure release
- Let it remain in the cooker
- Add oil to the pan and when the oil is hot add the ingredients listed under "to temper" and let the mustard seed crackle
- Furthermore add ginger, sundal podi, coconut, and asafoetida; cook for 2 minutes
- Add cooked beans, and salt if required; mix well and turn off the stove immediately
- Keep it covered till you serve
Video
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