Rajma Sundal Recipe – Sharmis Passions

Rajma Sundal is a healthy protein rich and nutritious sundal made with red kidney beans tossed in a simple South Indian tempering along with coconut and spices. Rajma Sundal is a healthy and flavorful South Indian snack or side dish, offering a unique twist on the classic legume stir-fry.

Rajma Sundal is one of sundal recipes I tried years back to post here since then this has become my go to. This is one healthy sundal that you can make for snacks or side to go with meals or sambar rice or rasam rice or even variety rice. Do try this healthy and nutritious sundal and enjoy!

About Rajma Sundal

Rajma Sundal is a South Indian stir fried dish prepared using red kidney beans or rajma with a mild tempering and finishing with coconut.  Rajma Sundal is prepared by cooking red kidney beans popularly known as rajma and tossing it in a traditional South Indian tempering and finishing with coconut.

Rajma or Red kidney beans is first soaked, then pressure-cooked until they are soft and tender but still hold their shape. Then it is tossed in a mild tempering along with a grind mixture of coconut, ginger, green chilies and cumin seeds which makes this sundal more flavorful and taste unique.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack or as a side for meals. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week.

There are a lot of variations to this simple sundal – You can make a basic tempering and toss cooked rajma and finish off with grated coconut. I have used a fresh coconut grind mix which makes this sundal packed with flavors.

Rajma Sundal, like other sundal varieties is a popular dish often made during the Navaratri festival. It is most commonly made as an offering or prasad during such festivals. The preparation of this sundal is healthy with less oil and ingredients, making it an excellent, wholesome option to include in your diet as a snack or a side dish.

Rajma Sundal Video

Rajma Sundal Ingredients

• Rajma – Red kidney beans also called as rajma is used. Soaking rajma for minimum 8 hours is important to cook it soft.
• Coconut – Coconut adds flavor and taste to the sundal, do not skip it.
• Ginger, Green chilies – Ginger adds flavor, aids in digestion and green chilies is added for heat.
• Cumin seeds – adds taste and flavor to the grind spice mix.
• Oil – I have used coconut oil for flavor, you can replace it with regular cooking oil.
• Tempering – A basic simple tempering is made with oil, mustard seeds, urad dal, curry leaves and hing.

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How to make Rajma Sundal Step by Step

1.Rinse ½ cup rajma well first then soak in water overnight for for minimum 8 hours.

2.Next day rinse it well again and drain water.

3.Add to pressure cooker along with water till immersing level and salt.

4.Pressure cook for 5 whistles in low medium flame.

5.Once pressure releases open. It should be cooked soft but not mushy. Drain water and set aside.

6.For grinding – 3 tablespoon coconut, ½ teaspoon cumin seeds, 2 green chilies and a small piece ginger.

7.Grind it coarsely without adding water, it should be coarse and separated like this not like a paste.

8.To a pan heat 1 tablespoon coconut oil add ¾ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, few curry leaves along with ¼ teaspoon hing.

9.Give a quick sauté.

10.Then add cooked rajma along with coconut mixture.

11.Give a quick mix and cook for few minutes until raw smell leaves. Switch off.

Rajma sundal is ready. Serve hot or warm!

Expert Tips

• Soaking – Soaking for minimum 8 hours is important. You can soak it overnight or even for 10-12 hours but cook accordingly.
• Pressure Cooking – Pressure cook for 5-6 whistles depending on the variety of rajma. It should be cooked soft yet not mushy. Add little salt while cooking.
• Drain – Drain water well so that it does not make the sundal soggy.
• Grinding – Grind coconut, cumin seeds, green chilies and ginger coarsely. Take care not to make it a paste.
• Tempering – I used coconut oil it adds flavor. You can add regular cooking oil or groundnut oil too.
• Variations – You can even add 1-2 teaspoon sundal powder for more flavor.

Serving and Storage

Rajma Sundal can be served with rice or meals or even as such as a snack. Rajma sundal is best enjoyed hot or slightly warm or at room temperature, making it perfect for snacks or prasadam.

FAQS

1.Can I use canned beans instead of dried beans?

Yes, you can use canned kidney beans to save time. Just rinse and drain them well before using. However, the flavor is typically better with soaked and pressure-cooked dry rajma.

2. How long should I soak rajma?

Soak dried rajma for at least 8 hours or overnight. This helps in faster cooking and improves digestibility.

3.Is Rajma Sundal spicy?

No it is mildly spiced. If you want it more spicy then add 3 green chilies. You can adjust the spice level to your preference.

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