White rajma sundal recipe is a simple yet flavor packed south Indian delicacy, without onion and garlic perfect for prasadam during Naravatri festival.
If you get this white rajma, do try this for the festival season and am sure your guests will be impressed and ask for you what it is!
Though this is similar to other sundal recipes, this is quite a treat for eyes as well as the ground mixture blends well with white rajma!
[feast_advanced_jump_to]Ingredients
White Rajma is my new find and as soon as I saw this at the grocery shop, without second thought, I took it. It was tempting as a bean, would it not be as sundal when you make it?
- White Rajma
- Coconut
- Ginger
- Green chilli
- Coconut oil
See recipe card for full list and measurements.
Video
Is video more your thing? Watch white rajma sundal video in my youtube channel.
Variations
You can easily make it in bulk for serving to your guests in the Navaratri festival season. Cooking the coconut as ground mixture gives more shelf life, it won’t get spoilt soon comparitively.
- Spicy – add more green chilli or temper with red chilli to make it spicier.
- Deluxe – add grated mango/ chopped mango to make more tasty. If not for Navaratri, you can even saute onion after tempering and use a garlic clove while grinding.
- Kid friendly – add grated carrot to make it colorful. Serve with some crushed potato chips topped.
- Bachelor friendly – Use grated coconut (frozen found in shop) and use chopped green chilli and ginger while tempering, instead of grinding everything.
Storage
If you want you can refrigerate after cooling completely and reheat for later. Or just finish the tempering part and do the coconut part later to make sure it stays good for longer through out the day.
Top tip
- Adding salt while cooking, using right amount of water is must for perfect texture of white rajma.
- Without salt, it may get mushy.
- Use oil generously as it may turn dry if you skimp. Using coconut oil in the end gives fullest flavor and gives the required moisture too.
- Be generous with asafoetida to nullify the gastric properties of legume. Using ginger also reduces heart burn effect caused by legumes.
- Make sure to change the water (discard) after soaking rajma, do not add the same soaked water.
- You can soak the legume and drain, freeze up to 3 months for later use. Though we may not do this for Navaratri as we are offering to god, you can use this tip to include legumes in your diet.
- Defrost by leaving in counter top for an hour and pressure cook as usual.
Recipe card
White rajma sundal recipe
Ingredients
- ½ cup White rajma
- ⅛ teaspoon Asafoetida
- 1 tablespoon Coconut oil
- Salt as needed
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- Curry leaves
- ⅛ teaspoon Asafoetida
To grind coarsely
- ½ cup Coconut
- 2 Green chilli
- 2 teaspoon Ginger
Instructions
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To make white rajma sundal, wash white rajma firstly. Add required water and keep covered.
-
Soak overnight and next day drain water.
-
Add required salt, water, asafoetida and pressure cook for 4 whistles in medium flame.
-
Once done, drain water and keep aside. 2-3 tablespoon of water can be reserved to moisten the sundal while cooking.
-
Heat a pan with oil. Splutter mustard, add urad dal followed by asafoetida and curry leaves.
-
In goes the cooked white rajma and give it a mix. Adjust salt if needed at this stage.
-
Meanwhile, take grated coconut, chilli, ginger in a blender.
-
Grind coarsely without adding water.
-
Add ground mixture to sundal and mix well.
-
Cook for 2 minutes in medium or low flame. Switch off stove and drizzle coconut oil. Give it a mix.
Video
Notes
- Adding salt while cooking, using right amount of water is must for perfect texture of white rajma.
- Without salt, it may get mushy.
- Use oil generously as it may turn dry if you skimp. Using coconut oil in the end gives fullest flavor and gives the required moisture too.
Instructions
1. To make white rajma sundal, wash white rajma firstly. Add required water and keep covered.
2. Soak overnight and next day drain water.
3. Add required salt, water, asafoetida and pressure cook for 4 whistles in medium flame.
4. Once done, drain water and keep aside. 2-3 tablespoon of water can be reserved to moisten the sundal while cooking.
5. Heat a pan with oil. Splutter mustard, add urad dal followed by asafoetida and curry leaves.
6. In goes the cooked white rajma and give it a mix. Adjust salt if needed at this stage.
7. Meanwhile, take grated coconut, chilli, ginger in a blender.
8. Grind coarsely without adding water.
9. Add ground mixture to sundal and mix well.
10. Cook for 2 minutes in medium or low flame. Switch off stove and drizzle coconut oil. Give it a mix.
Serve as prasad or even great as snack (protein rich food).
The post White Rajma Sundal | Navaratri sundal recipes appeared first on Raks Kitchen.
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