Kidney Beans (Rajma) Sundal

How to Prepare

1. Rinse the soaked kidney beans thoroughly and pressure cook with 5 cups of water and 1 tsp salt for 3-4 whistles or until soft but not mushy. Let the pressure release naturally.
2. Heat 3 tbsp oil in a large pan or kadai over medium heat.
3. Add 2 tsp mustard seeds and let them splutter.
4. Add 2 tsp urad dal and fry until golden brown.
5. Add 4-5 dried red chilies
6. 2 sprigs of curry leaves, and a pinch of asafoetida. Sauté for 30 seconds.
7. Add the cooked kidney beans (drained) to the pan and mix well with the tempering.
8. Add salt to taste and 1 cup grated coconut. Mix everything together for 2-3 minutes on low heat.
9. Turn off the heat, garnish with chopped coriander leaves, and serve warm.