Rajma Masala Sundal/Red Kidney Beans Masala Sundal

Sundal is a kind of South Indian evening snacks made with Dry beans aka Legumes (not to mistake with the French word, in French 'legumes' means 'vegetables'). Sundal are made especially during Navarathiri festival, which calls for 9 days of celebrations. However we doesnt need any reason to dish out this protein rich snacks to feed our loved ones with less efforts. Actually sundal is prepared easily with cooked beans like chickpeas, black-eyed beans etc which is simply tempered with usual tempering spices and flavored with curry leaves. Though some sundal preparation calls for some exclusive spice powder in case if you want to prepare the sundal with a twist. My today's post in one among those sundal with a twist, since rajma aka red kidney beans doesnt tastes like other legumes, its better to toss it with a spice powder to make the sundal preparation more interesting.

Actually the spice powder is prepared simply by dry roasting few spices and dal which is later grinded as fine powder. The addition of this spice powder turns the usual sundal as masala sundal or Podi potta sundal. But my today's sundal is masala sundal hence this sundal spice powder calls for some cloves, cinnamon stick, dry coconut aka kopra pieces. Also ginger and crushed garlic is also added to the tempering. This makes the difference from usual sundal preparation. Am sending this nutritious, filling and wholesome sundal to this month's mega marathon am running for this whole month. Am blogging with 5 ingredients for 5 weeks as theme and i picked a Dry bean/Legume for each week. This week's dry bean is Rajma/Red kidney beans, hence am posting this healthy evening snacks as the last post of this mega marathon. Hope you all enjoyed 26 different bean based dishes during this Mega marathon.

2cups Rajma (soaked & pressure cooked)
1tsp Mustard seeds
1tsp Urad dal
1tsp Grated Ginger
2nos Garlic cloves (crushed)
Few curry leaves
Salt
Oil

To Grind:

1tsp Channadal
1tbsp Coriander seeds

A small piece Dry coconut/Kopra/3tbsp Grated coconut

1/2tsp Fennel seeds

1 Red chilly
1tsp Peppercorns
1tsp Cumin seeds
1small Cinnamon stick
2nos Cloves

Dry roast all the ingredients given under 'to grind' and grind as fine powder.

Heat enough oil in a kadai, add the mustard seeds, urad dal and curry leaves, fry until they turn brown.

Add the grated ginger, crushed garlic and cook until a nice aroma comes from.

Now add the cooked beans,salt, grinded spice powder and cook everything in simmer for few minutes.

Once the red kidney beans gets well coated with the spice powder, put off the stove.

Serve for evening snacks.

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