rajma sundal - red kidney beans curry

#RajmaSundal  #RedKidneyBeansStirFry : #Rajma gravy is a very popular North Indian dish usually served with roti or rice. Once in a while I used to prepare rajma kurma for chappathy or poori. Rajma is known as Red kidney beans in English. Rajma is rich in protein just like any other legume. It is very important to include at least one serving of legumes or lentils  in our daily diet to get essential proteins.
Yesterday I saw these beans in my store room.
Immediately I soaked half a cup of rajma in water.
Today for lunch, I did not try to prepare a gravy instead prepared sundal [ stir fry ] and enjoyed with rasam sadam ( rice ).
Here comes the recipe.

Ingredients :
Soaked Rajma                                    : 1/2 cup
Mustard Seeds                                   : 1/2 tsp
Urad Dhal                                           : 1/2 tsp
Red Chilly                                            : 1 or 2 [ adjust ]
Red chilly powder                                : 1/4 tsp [ adjust ]
Asafoetida powder                              : a pinch                                      
Oil                                                      : 1/2 tsp
Curry leaves                                        : 6 to 8
Coconut scrap                                     : 2 tsp
Salt                                                      : 1/2 tsp [ adjust ]

Method :
Pressure cook rajma with water and salt for 4 whistles and 4 minutes at SIM.
Unlike other beans rajma takes more time to cook well.
Keep a kadai on a stove over slow flame with oil.
When the oil becomes hot splutter mustard seeds.
Then add broken red chilly and fry urad dhal till it turns golden brown.
Now add curry leaves, and then add red chilly powder & asafoetida.
Now add boiled rajma.
Saute for few minutes over a high flame till all the water evaporates.
Finally add coconut scrap and mix well.



Switch off stove and transfer into a serving bowl.

We can have it as side dish for white rice mixed with sambar or rasam.
can also be enjoyed as evening snack.

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