Rajma Sundal Recipe
Rajma Sundal
South Indian Red Kidney Bean 'Dry' Dal
Submitted By: Taz

Ingredients:

1 Cup Dried Kidney Beans (Tattai Payiru / Rajma) - picked and rinsed
1 tsp Kosher Salt (Uppo / Namak) + to taste
2 Tbs Coconut Oil (Thengai Ennai / Nariyal ka Tel)*
1 tsp Black Mustard Seed (Katuku Vitai / Rai)
1 tsp Skinless Split Black Lentils (Ulatham Paruppu / Urad Dal)
15-20 Fresh Curry Leaves (Karuveppilai / Kaddi Patta)
2 Dried Red Chiles (Vatral Milagai / Lal Mirch)**
⅛ tsp Asafoetida Powder (Perungaayam / Hing)
¼ Cup Unsweetened Grated Coconut (Thengai / Nariyal) - fresh grated preferred
-OPTIONAL GARNISH-
Juice of ½ Lemon (Elumiccai Caru / Nimbu Ras)
Fresh Coriander Leaves (Kothamalli Ilai / Dhania Patta) - chopped

Preparation:
  1. Place picked and rinsed kidney beans in a large bowl container and cover with water at least 3 inches over the top of the beans - Allow to soak at room temperature for a minimum 8 hours (over night for better results)
  2. After the allotted soaking time, drain the kidney beans and rinse with clean water - Transfer to a large pot along with 1 tsp of salt*** - Bring to a boil over medium-high heat and allow to boil for 10 minutes - Reduce to a bare simmer and allow to cook loosely covered until beans are tender (apx 90 minutes) - Drain and set aside until needed
  3. Heat the oil in a large kadahi, wok, or skillet over medium heat until shimmering
  4. Add the mustard seed and split lentils to the oil - Sauté until lentils are golden brown (apx 1-2 minutes)
  5. Add the curry leaves, dried chiles, and asafoetida - Continue to sauté until chiles darken (apx 2-3 minutes)
  6. Add the cooked kidney beans and continue to sauté for 3-4 minutes
  7. Remove from heat and stir in the grated coconut - Adjust seasoning with salt to taste
  8. Transfer to a serving dish, garnish as desired, and serve hot with chapatti, paratha, or basmati rice along with chutney(s) of choice or as part of a larger South Indian meal
    * Can substitute Sesame Oil (Gingelly / Til ka Tel)
  ** Can Substitute 1 Dried Kashmiri Chile (Kashmiri Milagai / Kashmiri Mirch) broken up for less heat
*** As an alternative, you can use a pressure cooker for cooking the beans - Add the beans and 1 tsp
      salt to the pressure cooker and use 4 cups of clean water - Allow to cook at pressure until beans
      are tender (apx 7-10 min at pressure with natural release)

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