Wednesday, August 21, 2013

Rajma Sundal / Kidney Beans Stir Fry

I and DH are chai lovers. So our evenings should have chai. Often DH would want something to accompany his chai for he will be hungry after a long day at work. Deep frying is a strict no-no from me except festivals due to health reasons and I do not buy any snacks other than digestive biscuits for me and Parle-G for Kavin. So I make a simple salad, sundal or baked veggie cutlets for tea. I made this simple kidney beans sundal and seeing that this frequent snack never made it to my blog, I clicked it this time.
Serves - 2-3
Rajma - cooked - 2 cups or 1 can of Kidney beans, drained and rinsed
Onion - 1 cup - chopped
Ginger paste - 1/4 tsp (can substitute asafoetida)
Grated Coconut - 1 tsp (optional)
Salt - to taste
Oil - 1 tbsp
For Tempering:
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana Dhal - 1 tsp
Curry leaves - a few
Dry red chilli - 1 - broken
Heat oil in a pan and splutter the items for tempering. Add the chopped onions and saute in medium-high heat until it turns soft. Reduce the heat to medium and add the ginger paste. Fry for a couple of minutes and add salt. Add the cooked, drained rajma and mix well for about 5 minutes. Remove from heat and garnish with grated coconut. Serve warm.
I am linking this up to Vardhini's event Dish It out, happening in my space with the theme - Onions & Chillies. Also to Kid's delight - After School Bites and Whats with my Cuppa 2 by Nupur and My Legume Love Affair by Lisa and Susan, guest hosted by Siri this month.


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