Rajma sundal is a very healthy and easy recipe where soaked and cooked rajma is tempered. It is prepared during festivals or for pooja at home. This can be prepared with lot of variations and with variety of legumes. For this recipe I used ground coconut and green chili mixture along with tempering to enhance its flavors. So lets get to the soaking and cooking!
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Ingredients
Rajma – 1 cup
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Oil – 1 tbsp
Salt to taste
Curry leaves a spring
Hing a pinch
For grinding
Coconut handful
Green chili – 2
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Directions
Soak rajma in water overnight. In the morning it would have doubled in size. Then pressure cook it for 2 whistle adding salt to it.
In a blender add coconut and green chili and blend it mixer. Now heat oil in a pan add mustard seeds after it splutters add urad dal after it turns golden brown add curry leaves, hing and coconut mixture and saute for a minute.
Now add rajma to it along with salt and mix everything well. Serve it hot or cold!