Otherwise, you will find these as a Sundal only. Sundal is the Tamilian term to refer any dried lentil that is boiled and tempering with just basic ingredients or with heavy masala sometimes and eaten as snack during evening. of Course there are exceptions to every rule and I find my colleagues getting these as a side for their lunch, just for the protein factor.
One of those days, we found with excess of Rajma on hand and wanted different options to serve this and we hit up on Kababs. We do make Rajma Kababs and Rajma Corn Kabab, that are quite a hit. Today’s recipe is more based on Rajma Sweet Corn Kabab and we noticed it was even more tastier.
Rajma – 1/2 cup
Potato – 1 medium
Onions – 1 medium
Arabic Spice Mix – 1/2 tsp
Green chili paste – 3/4 tsp
Ginger Garlic paste – 1/4 tsp
Salt to taste
Corn flour – 3 – 4 tsp
Bread Crumbs – 2 -3 tsp
Oil for shallow frying
Wash and soak Rajma overnight or for at least 8 hours. Wash couple of times and pressure cook with a pinch of salt. Once the pressure falls off, make sure the water is all evaporated.
Then wash and slash on the potatoes, microwave for 5 -6 mins, soak in water and peel the outer skin. Mash well once it’s cooled.
In a wide bowl, take the cooked rajma, mashed potatoes, minced onions, ginger, garlic, green chilies along with Arbaic spice mix. Mix well and make either discs or oblong shaped kababs.
In a bowl, mix the corn flour with little water to make a paste. Then have a the breadcrumbs in another bowl.
Once ready to fry, dip the kababs in cornflour mix first and then in the breadcrumbs.
You can either deep fry, shallow fry or pan fry as per your wish.
Once done drain to a kitchen towel.
Serve with Harissa, the Tunisian Chili Sauce
This goes for the September Week 3, Cooking from Cookbook Challenge Group.