My trips to organic store always amuse me. I love fresh and varied vegetables and fruits arranged in neat racks. Going through I spotted blushing pink fresh rajma which is bit rare in the store near my house and picked up a kilo. Fresh rajma is mostly available during winters and is protein packed bean that can be used in many recipes. Though I had other recipes in mind…I dropped the idea and made this fresh, tangy and spicy sundal from fresh rajma beans.
Lil’M’s school insists on sending healthy snacks and I find sundal (South Indian version of dry sabzi/salad) very simple to make, healthy to eat and easy to carry in a snack box. Not only for kiddo…you can pack sundal in office lunch/snack box which I do most often. As little darling is at home on Navratri vacation, I thought I will make this tangy and spicy Fresh Rajma Sundal to much along with her while playing ludo and carom with her….
Tangy and Spicy Fresh Rajma Sundal
- 2 cups Fresh Rajma/Kidney Beans
- 1 Carrot, scrape the outer skin and grate
- 1 Onion, peeled and finely chopped
- ½ Raw Mango, peeled and cut into small cubes
- 1 Green chili, finely chopped
- ½ tbsp. fresh ground Pepper powder
- ½ tbsp. roasted Cumin powder
- Salt, as per taste
- 1 tbsp. Olive oil
- 1 tbsp. fresh Lemon juice
- 2-3 fresh Mint leaves for garnish
- Wash and pressure cook fresh rajma in enough water for 2-3 whistles until they turn soft not mushy.
- Once the pressure settles, drain the excess water and set aside.
- In a skillet, heat oil and toss sliced onions, grated carrot, green chili and diced raw mango for 1 minute. Add in cooked rajma and sauté by adding salt and roasted cumin powder.
- Turn off the flame and toss by adding pepper powder. Sprinkle lemon juice and serve by garnishing with mint leaves.
- Add love to make this fresh rajma sundal taste ‘Yummy’.
You can even add fresh grated coconut on top before turning off the flame.