Rajma Sundal South Indian Red Kidney Bean 'Dry'

Yield: Serves 4-6

Ingredients:

1 Cup Dried Kidney Beans (Tattai Payiru / Rajma) - picked and rinsed 1 tsp Kosher Salt (Uppo / Namak) + to taste 2 Tbs Coconut Oil (Thengai Ennai / Nariyal ka Tel)* 1 tsp Black Mustard Seed (Katuku Vitai / Rai) 1 tsp Skinless Split Black Lentils (Ulatham Paruppu / Urad Dal) 15-20 Fresh Leaves (Karuveppilai / Kaddi Patta) 2 Dried Red Chiles (Vatral Milagai / Lal Mirch)** ⅛ tsp Asafoetida Powder (Perungaayam / Hing) ¼ Cup Unsweetened Grated Coconut (Thengai / Nariyal) - fresh grated preferred -OPTIONAL GARNISH- Juice of ½ Lemon (Elumiccai Caru / Nimbu Ras) Fresh Coriander Leaves (Kothamalli Ilai / Dhania Patta) - chopped

Procedure:

1) Place picked and rinsed kidney beans in a large bowl container and cover with water at least 3 inches over the top of the beans - Allow to soak at room temperature for a minimum 8 hours (over night for better results) 2) After the allotted soaking time, drain the kidney beans and rinse with clean water - Transfer to a large pot along with 1 tsp of salt*** - Bring to a boil over medium-high heat and allow to boil for 10 minutes - Reduce to a bare simmer and allow to cook loosely covered until beans are tender (apx 90 minutes) - Drain and set aside until needed 3) Heat the oil in a large kadahi, wok, or skillet over medium heat until shimmering 4) Add the mustard seed and split lentils to the oil - Sauté until lentils are golden brown (apx 1-2 minutes) 5) Add the curry leaves, dried chiles, and asafoetida - Continue to sauté until chiles darken (apx 2- 3 minutes) 6) Add the cooked kidney beans and continue to sauté for 3-4 minutes 7) Remove from heat and stir in the grated coconut - Adjust seasoning with salt to taste 8) Transfer to a serving dish, garnish as desired, and serve hot with chapatti, , or basmati rice along with (s) of choice or as part of a larger South Indian meal

* Can substitute Sesame Oil (Gingelly / Til ka Tel) ** Can Substitute 1 Dried Kashmiri Chile (Kashmiri Milagai / Kashmiri Mirch) broken up for less heat *** As an alternative, you can use a pressure cooker for cooking the beans - Add the beans and 1 tsp salt to the pressure cooker and use 4 cups of clean water - Allow to cook at pressure until beans are tender (apx 7-10 min at pressure with natural release) Taz Doolittle www.TazCooks.com