This sundal is made with Rajma, tomato, onion and other Indian spices. The rajma is soaked for 10 to 12 hours before cooked. Try these other Sundal recipes also.
Corn Sundal
Difficulty: EasyThis sundal made with corn kernels can be had as snack or a side dish for rice. Instead of fresh corns, you can use frozen corn kernels also.
Black Gram Dal Sundal
Difficulty: EasyThe dish is made with black gram dal (karuppu ulundu). The pulse is soaked overnight before cooking.
Green Gram Sweet Sundal
Difficulty: EasyThis sweet sundal is made with Green Gram (Moong), Jaggery and coconut gratings. The green gram is soaked overnight.
Rajma Sundal
This sundal is made with Rajma, tomato, onion and other Indian spices. The rajma is soaked for 10 to 12 hours before cooked.
4
servings10
hours20
minutesIngredients
Rajma – 1 cup
Tomato – 2 Nos
Onion – 1 No
Coriander seeds – 1 tablespoon
Red Chillies – 4 Nos
Turmeric Powder – 1/4 Teaspoon
Oil – 4 to 5 teaspoons
Jeera – 1 teaspoon
Salt – 1 Teaspoon Or As Per Taste
Lemon juice or mango powder – 1 teaspoon
Directions
- Soak Rajma in water for about 10 to 12 hours.
- Wash well and pressure cook for five to six whistles. Allow to cool. Drain the excess water completely.
- Chop onion and tomato finely.
- In a frying pan add one teaspoon oil and fry the coriander seeds, red chillies. Cool it and grind to a fine powder.
- In the same pan, put the remaining oil and when it is hot add jeera.
- Then add chopped onion and fry for a while.
- Add tomato pieces along with a pinch of salt and turmeric powder and fry till tomatoes mashed well.
- Add cooked rajma and stir well.
- Add the ground powder along with salt.
- Mix well and finally add lemon juice or mango powder and once again stir well.
Notes
- Instead of frying the coriander seeds and red chillies, you can use ready made coriander powder and red chilli powder also. A pinch of garam masala or chat masala can be added for masala taste.