rajma sundal recipe with step by step photos. rajma sundal is a south indian stir fried dish made with rajma beans. sundal is basically a dry legume-lentil preparation. here the whole spices are sauted first and to which the cooked legumes are added…. and then lastly fresh coconut is added.
sundals are prepared during janmashtami puja or ganesh chaturthi or navratri fasting in south india. if you love sundals then you can prepare them for any occasion. they make a quick and guilt free snack or brunch. they can also be had as a side dish with rotis or even with curd-rice or just plain sambar or rasam and rice.
sundals are a hit at home. so when the hubby tasted the green peas sundal and the channa sundal, he asked me to make rajma sundal. why rajma? coz rajma or kidney beans are one of his favorite beans. i took a long time to make this rajma sundal, although it was on my mind.
usually with rajma we make dal makhani or punjabi rajma masala or this easy rajma recipe. on some rare occasions i make rajma kababs, jammu style rajma curry or rajma pulao.
i already have requests to make sundal with black chickpeas, sweet corn, black eyed peas, bengal gram and peanuts too. again all five ingredients being hubby’s favorites.
rajma sundal recipe card below:
rajma sundal recipe
INGREDIENTS FOR rajma sundal recipe (1 CUP = 250 ML)
for pressure cooking rajma:
- 1 cup kidney beans (rajma)
- enough water for soaking rajma overnight
- 1 teaspoon salt
- 4 cups water for pressure cooking rajma
other ingredients for rajma sundal:
- 1 to 2 tablespoon sesame oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon urad dal (split black gram)
- 12 to 15 curry leaves (kadi patta)
- 2 dry red chilies (sookhi lal mirch)
- 1 pinch asafoetida (hing)
- salt as required
- 2 to 3 tablespoon fresh grated coconut
HOW TO MAKE rajma sundal recipe
- rinse and soak 1 cup rajma (kidney beans) overnight or for 8 to 9 hours in enough water.
- next day drain the water and rinse the rajma beans with fresh water.
- in a pressure cooker, add the soaked rajma. also add 1 teaspoon salt and 4 cups water. pressure cook the rajma till they are completely cooked.
- then drain the water and keep the cooked rajma aside.
- heat 1 to 2 tablespoon sesame oil in a pan or kadai.
- add 1 teaspoon mustard seeds (rai) and 1 teaspoon split black gram (urad dal).
- the mustard seeds will crackle and the urad dal will get browned.
- they almost take the same time to cook on a low flame.
- once the urad dal gets golden then add 12 to 15 curry leaves (kadi patta), 2 dry red chilies (sookhi lal mirch) and 1 pinch of asafoetida (hing).
- fry for few seconds till the red chillies change color.
- now add the cooked rajma beans and salt as required.
- stir gently and saute for 3 to 4 minutes on a low to medium flame.
- switch off the flame and add 2 to 3 tablespoon fresh grated coconut.
- mix well.
- serve the rajma sundal as prashad or naivedyam.
how to make rajma sundal recipe:
1. rinse 1 cup kidney beans (rajma) couple of times in water.
2. then drain the water and soak the rajma overnight or for 8 to 9 hours in enough water.
3. next day drain the water and rinse the rajma beans with fresh water.
4. in a pressure cooker, add the soaked rajma. also add 1 teaspoon salt and 4 cups water.
5. pressure cook the rajma till they are completely cooked.
6. then drain the water and keep the cooked rajma aside.
7. measure all the ingredients and keep ready for making rajma sundal.
8. heat 1 to 2 tablespoon sesame oil in a pan or kadai.
9. add 1 teaspoon mustard seeds (rai) and 1 teaspoon split black gram (urad dal).
10. the mustard seeds will crackle and the urad dal will get browned.
11. they almost take the same time to cook on a low flame.
12. once the urad dal gets golden then add 12 to 15 curry leaves (kadi patta), 2 dry red chilies (sookhi lal mirch) and 1 pinch of asafoetida (hing).
13. fry for few seconds till the red chillies change color.
14. then add the cooked rajma beans.
15. mix well.
16. add salt as required.
17. stir gently and saute for 3 to 4 minutes on a low to medium flame.
18. switch off the flame and then add 2 to 3 tablespoon fresh grated coconut.
19. mix well.
20. serve rajma sundal as prashad or naivedyam.
So simple and quick and easy to make. Why does it taste so completely wonderful and complex? I could eat this every day. Today I substituted whole moong dal or green gram. A little more digestible according to my Ayurvedic Doctor and equally yummy. Thank you so much for this recipe!!!!! My husband loves it, too.
thank a lot sharon. moong dal can be easily substituted. even white chickpeas or chana dal (bengal gram). in fact even cooked peanuts can be made into a sundal recipe. the boiled peanuts taste very good 🙂