Rajma / Kidney beans sundal / salad - Easy Sundal / navratri recipes

I love any simple way to covert your plain meal into something interesting or well balanced. Rajma is so rich in iron and most of all I love it. It can be perfect “Navratri neivedhyam”. This can be good lunch box or snack time item for kids. Before marriage my mum used to make sundal only during festivals like  janamashthami or ganesh chaturthi or navratri  etc.. But these days I make at least twice a week
Ingredients:
Kidney beans / rajma – 3/4 cup
Finely chopped raw mango – 1/2 cup
Oil – 1 teaspoon
Mustard seeds – 1/4 teaspoon
Urad dal – 1 teaspoon
Curry Leaves - 10-15
Salt per taste
Cilantro / coriander leaves - 1 tablespoon (finely chopped)

Fry in a 1/2 teaspoon of oil and grind to corase paste:A pinch of asafoetida
Grated carrot – 2 tablespoon
Green chillies - 1 or 2 (adjust to your spice level. I just slit it into 2)
grated Coconut - 1 tablespoon
Garlic - 1 clove
Ginger - 1/4 inch
Roasted gram dhal - 1/8 teaspoon
Fennel seeds - 1/8 teaspoon 

Method:

Wash Rajma and soak it for overnight. Drain the water and pressure cook the soaked rajma with salt and enough water till they are cooked. I have used pressure cooker to cook it. Cooked till 4-5 whistles. (some takes longer to get cooked if so leave it for 1 more whistle). Once cool down drain the water and keep it aside

Heat the curved pan / tawa and add oil. When oil is hot add mustard seeds. When it start to Pop add urad dhal and curry leaves. Fry till urad dhal is brown in color. Add cooked Rajma. Add grinded paste, grated raw mango and chopped cilantro / coriander leaves. Mix well. 

Switch it off and enjoy it