Rajma Sundal

Method

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   About sundal: Sundal is a healthy South Indian boiled legume salad — simple, nutritious and high in protein. This version features kidney beans. Famous in All Tamil Nadu. A modern addition to the Navratri sundal rotation Traditionally offered as prasad during Navratri.

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   Soak kidney beans: Wash 1.5 cups kidney beans. Soak overnight in cold water. Kidney beans need 12 hours soaking. They take longer to cook than chickpeas.

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   Cook: Drain and cook in a pressure cooker with 2 cups fresh water, 1/4 teaspoon turmeric and salt for 3 to 4 whistles. Should be tender but not falling apart.

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   Drain and cool: Drain well. Cool 10 minutes. Excess water makes sundal soggy.

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   Temper: Heat 2 tablespoons oil. Add 1 teaspoon mustard seeds (wait for pop), 1/2 teaspoon urad dal until golden. Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

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   Add aromatics: Add 1 green chilli finely chopped and 1/2 inch ginger grated. Cook 30 seconds.

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   Add kidney beans: Toss well to coat with tempered oil. Cook on medium heat 2 to 3 minutes.

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   Add coconut: Add 3 tablespoons fresh grated coconut. Toss gently. Cook 2 minutes.

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   Season: Add salt to taste and 1 teaspoon lemon juice.

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    Serve: Transfer to a bowl. Serve warm or at room temperature. Keeps fresh 4 to 6 hours.