Rajma Sundal - Navaratri Special

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough.  Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.  

For variety of other sundals and Navaratri celebrations,click here.  

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients 

200 gms rajma/kidney beans

1/4 cup fresh grated coconut 

2 tbsp sundal powder 

2 green chillies finely chopped 

1tsp finely chopped ginger

2 tsp oil 

1 tsp mustard seeds

Salt as needed 

Asafoetida as needed 

Few fresh curry leaves 

Finely chopped fresh corriander 

Method 

• Wash and soak the rajma in fresh water for minimum 8hrs
• In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
• Drain the rajma in a strainer/colander and let it rest for a few minutes. 
• Meanwhile,  heat the oil in a thick bottomed pan and crackle the mustard seeds followed  by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning. 
• Add the cooked rajma and mix well,adjust salt if needed .
• Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
• Delicious rajma sundal is ready.

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Mexican Bean Rice ( Vegan & No O n G)

I can almost say I had "love at first bite" with Mexican food at Chipotle in the US almost 10 yrs back . It was a weekend and our friend took us to this famous Mexican chain and said you will like the food as it is very close to Indian Cuisine and is definitely spicy and flavorful.

As usual with a double mind I stepped into the restaurant along with hubby and that friend and felt like a lost kid in fair not knowing what to order . There were tacos, quesadillas, burritos, nachos, rice bowl etc etc not knowing what to order .  Hubby very happily settled in for his rice bowl, an ardent rice lover that he is and he suggested I should try the burrito as it is close to the Desi Frankie or Kathi rolls which I love a lot . So I got myself a burrito loaded with some cilantro rice , black beans , veggies , salsa , hot sauce, sour cream and took a bite with full reluctance as to how it would taste ...but I was blown away by the flavors and texture of every element that went into it and thus began my love affair with Mexican food and later on it used to be a regular visit to Chipotle and I enjoyed every single vegetarian option on their menu . Back in India , California Burrito outlets helped satisfy the Mexican cravings though I still miss Chipotle a lot .

Ohh I got carried away as I began writing and got nostalgic.So, if you are wondering what has this love for Mexican food got to do with this post ? Then you guessed it right..this month for our Shhh secret cooking challenge in our FB group , Narmadha who blogs at Nam's Corner  suggested we dish out Mexican recipes and I was paired with the most talented person Mayuri ji, who is nothing short of an encyclopedia in the field of cooking & baking . If you visit her blog Mayuri's Jikoni you will definitely agree to what I have said . 

Narmadha's blog Nam's corner is another chest of recipes( veg and non veg)  and she has certain special recipes which are authentic and famous from various regions of Tamil Nadu.  The famous Veg Biryani prepared using Seeraga Samba variety of rice is one you must try and if you are a non veg lover , go through her blog for exotic Chettinaad Cuisine known for fiery nonveg preparations. 

Mayuri ji's Saffron Tapioca Pudding is a healthy sweet indulgence and this recipe is a must try for all health freaks as it is loaded with fresh fruits and honey with absolutely no Sugar involved.

Mayuri ji gave me Rajma/ kidney beans and Paprika as secret ingredients to dish out a recipe while I gave her sweet corn and tomatoes and as usual Mayuri ji has raised the bar by preparing the authentic and traditional Mexican Mollete . 

With the 2 secret ingredients, I dished out a delicious and lipsmacking Mexican Bean Rice with freshly ground Mexican spice powder . Let's head to the recipe to see how to prepare this flavorful rice . The recipe may look a little lengthy , but with proper pre preparation and planning we can actually put this together in less than 30 mins .

Preparation Time - 8 to 10 hrs 

Cooking Time - 20 to 30mins

Serves - 3 to 4 

Complexity - Medium 

**can be vegan by skipping the use of cheese 

Ingredients 

Mexican spice mix

2 tbsp dhaniya /corriander seeds
1tbsp jeera/cumin
1 tbsp paprika flakes /kshmiri chilli/byadgi chillies 
2 tsp oregano flakes 

For the rice
2 cups cooked rice (grainy and fluffy)
1 big capsicum cut into long stripes 
1 cup of boiled sweet corn 
100gms Rajma/ kidney bean

3 to 4 tomatoes 

1 tsp red chilli powder
1 bayleaf/ tejpatta
2 cloves /lavang 

2 pods garlic finely chopped (optional)

1 medium onion cut length wise (optional) 

2 tbsp cooking oil

Salt as needed 

Pinch of sugar 

Lots of freshly chopped corriander 

Grated cheese as needed (optional/ skip for vegan)

1 tbsp lemon juice 

Method 

• Dry roast the dhaniya and cumin in a pan until crisp and set aside.  Let it cool for a few mins. In a blender add these roasted ingredients, paprika flakes , oregano and pinch of salt and grind to a fine powder . Store in an air tight bottle free from moisture . 
• If using dry kashmiri chilli or byadgi chilli then roast it along with the cumin and corriander and then make the spice mix .

• Soak the rajma for 8 to 10hrs and pressure cook along with bayleaf, salt and cloves until soft and well cooked.  
• Puree the tomatoes in a blender .
• Pressure cook the rice well in advance;atleast 4 to 5 hrs and store it in the fridge. This helps the cooked rice retain its texture and the mexican rice won't turn mushy or soft .

• In a pan heat 2 tbsp oil , first saute the garlic followed by the onions until the onions turn pink .Donot let the onions turn brown.
• If not using onion & garlic skip the previous step and directly saute the chopped capsicum till it turns a little soft followed by the corn and rajma .
• Add 2 tablespoon of the fresh spice mix and saute it well such that the spice mixture gets coated well .
• Add in the tomato puree, required amount of salt  ,pinch of sugar and cook well till the raw flavor of the tomato is lost.
• You may also use different colored bell peppers .

• The puree on cooking with the vegetables and beans will begin to thicken and you can feel a nice aroma waft through. Now add a little red chili powder and mix well. Adjust salt if needed and at this stage you can even add some more spice mix if you need it spicier. 
• Stir in the cooked rice with this puree and careful mix it without breaking the rice . 
• The tomato bean curry/masala must get mixed with the rice properly. Close with a lid and cook for 2 to 3  mins on a low flame . 
• Lastly ,add the lime juice and freshly chopped corriander and mix well .
• Let the rice stand for 15 to 20 mins before serving so that all the flavors are absorbed well into the rice .
• Add some grated cheese, chopped tomatoes, boiled corn over the rice before serving and serve it along with some crispy nachos if you like them.

Though we love Mexican cuisine a lot , I realised that there aren't many recipes on my blog and soon I need to add them on . Meanwhile you can try out my 2 other favorite recipes (click the images for recipes) from the Mexican cuisine and share your feedback with me :-) 

Rajma Masala - Vegan,Saatvik Version

Indian cuisines make use of legumes and beans in a wide range .Each region has their own special recipe of incorporating beans/legumes as part of daily diet .

The soaked beans are packed with a lot of nutrients and are a very rich source of protein.These come really handy when we are out of veggies or during the rainy season when we are unable to go out and buy fresh vegetables for our daily cooking. 

Why do we have to soak the beans? 

• Soaking of beans for min 8 hrs or overnight ensures that the complex sugars present in them are broken down and it makes it easy to digest .
• Soaking also ensures quick cooking and less time and fuel spent in kitchen. 

How to soak the beans ?

• Take the beans in a colander and remove any visible pebbles or any other debris.
• Rinse it well under running water and transfer to a wide bowl and fill it with clean water .The beans must be immersed completely in water and ensure there is atleast 2inches water above the beans.
• The beans  will swell up nicely after getting soaked overnight , so make sure the soaking bowl is wide enough. 
• Before cooking, discard the soaked water , rinse it once again in fresh water and the beans are ready to be cooked.  
• These soaked beans can be packed in ziploc bags or freezer safe containers and stored in the freezer for future use .
• Soaked beans stay well for 45 days in the freezer .

Today's recipe is a Vegan-No Onion No garlic version which can be prepared on the days of special pooja or vrat when one is forbidden from partaking onion and garlic. 

If you are a rajma lover like me , do try the Rajma Pulao and Rajma Masala (with O n G) featured on my blog. For an International experience, try the yummy and cheesy Bean Corn Quessedila 

Today , since it is all about how to prepare Rajma Masala , I will give you the details on how to cook the rajma beans perfectly . Each bean has a different texture and the time taken to cook depends on how hard the bean is .

Which variety of Rajma to use ?

• There are various varieties of rajma available in the market but I prefer to buy the small sized rajma which is dark in color and is a produce of Jammu . It is called as Jammu Rajma having a very nice taste and flavor . This variety gets cooked well too.
• You can use the variety that you are comfortable with and is available in your region.

How to cook Rajma ?

• Soaking rajma for minimum 8 to 10 hrs is a must.  This definitely helps in easy cooking and also makes it easy to digest .
• Discard the soaked water , rinse it once again in clean water and pressure cook with enough water for 8 to 10 whistles.  
• You can turn off the cooker after 8 whistles and check if it is done else cook for another 2 or 3 whistles if you feel it is underdone.

Soaking Time - 8 to 10hrs

Preparation Time - 30 mins

Complexity - medium

Serves - 2 to 3 

Ingredients 

150 gms rajma 

2 tomatoes pureed 

Small piece ginger (skip for jain version)

Salt as needed 

1 tsp red chilli powder 

1/2 tsp haldi powder

2 tbsp oil

To roast and grind

1tbsp dhaniya 

7 to 8 dried kashmiri red chilli /byadgi chilli 

1 tsp jeera or cumin 

2 to 3bay leaves/tejpatta

2 to 3 cloves/lavang

1 small green cardamom /elaichi

Small stick cinnamon/dalchini 

Method 

Soak the rajma for minimum 8hrs and pressure cook until soft . Puree the tomatoes with the ginger and keep ready .

Dry roast all the ingredients mentioned under "roast and grind" and blend it into a fine powder in a blender. 

In a kadai heat some oil , pour the tomato puree , add the haldi powder and red chilli powder and let the mixture cook till the oil begins to separate from the gravy .

At this stage , add the freshly ground masala powder and salt and let it cook for 2 to 3 minutes. Lastly add the boiled rajma beans to this gravy , mix well and let it simmer for another 3 to 4 mins. Garnish with fresh coriander and serve hot with rotis or jeera rice.

Note:

Add the spice powder depending on how spicy you would like your gravy to be. The remaining spice powder can be stored for future use .

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Rajma Pulao - Vegan Meal

Rajma Chawal is a staple delicacy in Punjabi households and is a part of their Sunday or holiday menu invariably.

Rajma pulao for me was inspired from this rajma chawal as hubby somehow doesn't like the RC combo . Surprisingly this pulao was welcome as he is a die hard Pulao / Biryani fan . I haven't use ghee or curd while preparing this pulao, hence it is ideal for Vegans as a wholesome meal.

You may also want to try the classic Rajma Masala from the Indian kitchen or the Mexican Bean Rice from the Mexican cuisine which are my personal favorites and I can eat them anytime. 

Soaking Time - 8- 10 hours
Preparation Time - 40 mins (incl pressure cooking rajma)
Cooking Time - 20 mins
Serves - 3 - 4 people

Ingredients
50 gms or 2 handful of rajma
(Kashmiri or jammu variety is really good small and cooks well)
1.5 cups basmati rice
2 tomatoes finely chopped
2 teaspoon grated ginger
2 green chillies slit
1 tsp red chilli powder
2 tsp garam masala
1/2 tsp haldi
1 tsp jeera
2 cloves
2 bay leaves/ tej patha
Small stick cinnamon
Salt as needed
Pinch of sugar
Coriander for garnish
2 tablespoons oil

Method

• Soak the rajma overnight or atleast  8- 10 hrs in clean water .

• Pressure cook the soaked rajma with 2 cups of water for 6-7 whistles or until soft . It should not become mushy.

• Wash and soak the rice for 15 mins and then drain it in a colander and keep aside .

• Heat oil in the pressure cooker and crackle the jeera , cloves , cinnamon and bay leaf until you feel a good aroma.

• Add in the chopped tomatoes, ginger, chilli along with haldi , chilli powder and garam masala powder and cook until the tomatoes turn soft and mushy .Add some salt. 

• Add in the cooked rajma and drained rice and mix well.

• Add 2.5 cups of water and bring it to a boil.

• (Adjust water depending on the quality of rice) 

• Close the pressure cooker and cook on medium flame for 2 whistles. 

• Let the pressure subside , open it and fluff it with a fork . Let it rest for a few mins.

• Serve hot with raita and some roasted papads.

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Bean Corn Quesedilla

Quesedilla is a native of Mexico made using Flour or Corn Tortilla. This recipe gets its name from Tortilla and Queso meaning Cheese in Spanish.

Tortillas are flat bread made from maize flour ,  APF , whole wheat or Multigrain. 

The tortilla is filled with various stuffing like beans,corn,spinach,chicken,meat etc.The primary filling being Cheese. The tortilla is then folded into half with the stuffing in it and is warmed until the cheese within melts.

I first tasted Quesedilla at a Mexican restaurant on one of our holidays in the US . The Quesedillas were a safe bet for a vegetarian like me as I had the choice of filling which I could select from to be put into my Quesedillas. 

Beans, corn, capsicum, tomatoes ,onions and cheese are anyway my favorites ,so I really loved enjoying this warm cheesy Quesedillas after a tiresome hike .It was a blessing for a hungry tummy .

I fell so much in love with the Quesedillas, that I wanted to replicate them at home and I really loved to put together Quesedillas with different fillings. 

Here,I make use of Red kidney Beans /rajma and boiled corn as stuffing along with chopped onion bellpeppers and tomatoes.I made use of ready made tortillas available in the market.But the tortillas can be made at home too. If you like a healthier version one can use the usual soft whole wheat roti that is made in the Indian homes and follow the same procedure.

Forward to 2025....

Now a days, most gourmet super stores in India have these tortillas on their racks in different variants like the whole wheat tortillas , spinach tortillas, multi grain tortillas and ofcourse the traditional flour tortillas.

I have been making Quesedillas even after my relocation to India, initially I used our regular rotis  as tortillas  to make them when ready made tortillas weren't easily available, but now occasionally,I do indulge into store bought tortillas especially the multi grain ones and enjoy our dinner.  I discovered these ready made tortillas in the open market a little before the  pandemic struck us .

Some more Mexican delicacies for you to try

• Mexican Bean Rice 
• Corn Capsicum Quesedillas 
• Pineapple Salsa
• Mango Salsa

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Preparation Time : 45 mins
Baking Time : 5-6 mins per tortilla
Serves : 1 tortilla = 1 quesadilla 

Ingredients

3-4  tortillas (Multigrain/plain/spinach) 
1/2 cup red beans / rajma - soaked for 6-8 hrs
1/3 cup of boiled sweet corn
2 tomatoes finely chopped
1 onion finely chopped (optional)

Finely chopped assorted bell pepper (green ,red and yellow)
fresh corriander chopped finely

2 green chillies finely chopped 
Mozzarella cheese
Lime juice from a lemon
2-3 bay leaves
salt
butter

Tomato sauce or Tabasco sauce (optional)  

Method

• Pressure cook the beans along with bay leaves,red chilli powder and some salt. The beans must be cooked until soft but they shouldn't get mushy.
• Boil the sweet corn until soft.
• Drain excess water from the beans and corn & let it cool.
• Do not add too much salt we are going to add the cheese.
• In a wide mixing bowl add the chopped bell peppers tomato,onions,finely chopped chillies ,fresh coriander/cilantro,salt and 2 tsp lemon juice. 
• Add some Mozzarella cheese and mix it well.
• Take 1 tortilla ,smear some tomato sauce ,spread some grated cheese and top it with the beans ,corn and bellpepper mix.
• Top it with cooked beans and then finally some more grated cheese and then fold the tortilla into half .
• Push the filling in tightly so that it doesn't spill out.
• Place the folded Quesedilla on a hot griddle/tawa and toast it evenlt until crisp on both sides . You can smear some butter for added taste and crispness.
• Cut as wedges and serve hot with chips and some salsa or guacamole. 

Notes

1. Lettuce,spinach,guacamole can also be used as a part of the filling.
2. I used a little tomato ketchup for added flavor and the mild sweetness.
3. You can also use chilli sauce or some hot sauce if you prefer to have spicy quesadilla.  

Rajma Masala / Red Kidney Bean Curry

Rajma (Hindi ) / Red Kidney Bean (English) ,though not a native of Indian bean variety,has gained popularity in North Indian Cuisine and is an inevitable part of any North Indian feast.
This bean was brought to the Indian sub continent from Central Mexico and Guatemala.
Some of the best grown rajma is from Jammu,India. They are small in shape and deep red in color with a slightly sweet taste.

Rajma  is a hard bean and takes time to cook,hence needs to be soaked for more than 10-12 hrs.

The gravy/curry is made using whole Indian spices and is a perfect accompaniment with steaming hot rice or rotis.

Rajma Chawal is a delicacy and heart throb of most North Indians. Any special occasion or event won't be celebrated without Rajma Chawal .Rajma Chawal has the same emotional connect with a North Indian especially Punjabis just the way Curd Rice had an emotional connect with a South Indian.

Nutrition Facts
100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate

Why do we have to soak the beans? 

• Soaking of beans for min 8 hrs or overnight ensures that the complex sugars present in them are broken down and it makes it easy to digest .
• Soaking also ensures quick cooking and less time and fuel spent in kitchen. 
• Before cooking, discard the soaked water , rinse it once again in fresh water and the beans are ready to be cooked.  
• If the beans are soaked overnight, we don't have to use cooking soda to make it soft. 
• Cooking for 7 to 8 whistles in a pressure cooker does the job well.

Rajma lovers like our family,am sure these recipes will be loved by you

Mexican Bean Rice

Bean Corn Quesedillas

Rajma pulao 

Vegan Rajma Masala (no Onion No garlic)

Rajma Sundal/Rajma Warm Salad

This rajma masala is a recipe close to my heart and also a super hit with family and friends . This post has seen the light of the day after 12 years and have updated with some decent pictures and information about cooking rajma and links to my favorite recipes. 

Preparation Time : 12-24 hrs
Cooking Time : 40 mins
Serves : 3-4

Ingredients

150 gms rajma / red kidney beans
2-3 medium sized tomatoes
1 medium sized onion chopped
1 tsp finely grated ginger
1 tsp garlic paste
2-3 bay leaves / tej patta
stick of cinnamon /dalchini
2-3 cloves
1 tsp cumin seeds
2 tsp chilli powder
1 tsp dhania powder
pinch of turmeric
corriander/cilantro for garnish

Method

• Wash and soak the rajma overnight or for 24 hrs or atleast 12 hrs.
• Rinse the rajma well again and in a pressure cooker,add the rajma,bay leaf,cinnamon stick ,pinch of salt and about 2-3 cups of water.
• Pressure cook for about 3-4 whistles or until soft .Drain the water and keep the cooked rajma aside.
• Make a puree out of the tomatoes and keep ready.
• In a skillet/kadai,heat a little oil,crackle the cumin seeds and saute the whole spices (bay leaf,cinnamon and cloves).
• Add the onions and saute until light pink.
• Add the ginger,garlic paste and saute till the raw flavor is lost and finally add the tomato puree.
• Put in the chilli powder,dhania powder,tumeric and about 1 cup of water(the rajma cooked water can be used) and cook well until the water reduces and a gravy is formed.
• Add in the cooked rajma and cook covered for about 7-8 mins .
• Adjust the spices at this stage if you feel spice level /salt is needed.
• Garnish with corriander and serve hot with rice or rotis.

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