Rajma Sundal (Kidney Beans With Coconut)

rajma sundal recipe, red kidney beans sundal recipe

5 from 1 vote

Rajma Sundal (Kidney Beans With Coconut)

Rajma Sundal recipe is a South Indian preparation of a dry, sautéed, cooked kidney beans tempered with a combination of flavorful spices, herbs and fresh coconut. It is a vegan recipe and made without the inclusion of onions and garlic.

Prep Time5

Cook Time30

Soaking Time8

Total Time8 35

Course: Snacks

Cuisine: South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 214kcal

Author: Dassana Amit

Ingredients

For pressure cooking

1 cup kidney beans (rajma)
enough water - for soaking rajma overnight
1 teaspoon salt
4 cups water - for pressure cooking rajma

Other ingredients

1 to 2 tablespoons sesame oil or sunflower oil or peanut oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split and hulled black gram)
12 to 15 curry leaves
2 dry red chilies (broken and seeds removed)
1 pinch asafoetida (hing)
salt as required
2 to 3 tablespoons grated coconut fresh or frozen

Instructions

Preparation

Rinse and soak the kidney beans overnight or for 8 to 9 hours in enough water.
Next day drain the water and rinse the beans a few times with fresh water.
In a 3 litre stovetop pressure cooker, add the soaked beans. Also add 1 teaspoon salt and 4 cups water. Pressure cook on high heat for 15 to 20 minutes or till the beans are softened and tender.
Let the pressure fall on its own in the cooker and then only open the lid.
Check the beans and they should be completely cooked.
Then drain the water and keep the cooked kidney beans aside.

Making rajma sundal

Heat 1 to 2 tablespoon sesame oil in a pan or kadai. Keep the heat to a low.
Add mustard seeds and split hulled black gram (urad dal).
The mustard seeds will crackle and the urad dal will get browned. Stir often.
They almost take the same time to cook on a low heat.
Once the urad dal gets golden then add curry leaves, dry red chilies (broken and seeds removed) and asafoetida (hing).
Fry for few seconds till the curry leaves become crisp and the red chillies change color.
Now add the cooked kidney beans. Season with salt according to taste.
Stir and mix gently. Sauté for 3 to 4 minutes on a low to medium heat.
Switch off the heat and add the fresh grated coconut. Mix well again.
Serve the rajma sundal as prashad or naivedyam. Or serve with a South Indian vegetarian main course or as a side dish.

Notes

Use kidney beans which are in their shelf period. Do not use aged beans as they will take a lot of time to cook.
Remember to soak the kidney beans overnight. Feel free to use canned kidney beans instead if short of time.
The kidney beans can be pressure cooked in the Instant pot also. Add water as required while cooking in the instant pot.
Instead of dry red chillies, you can add green chillies. You can also swap the chillies with a bit of crushed black pepper.
If you do not have fresh coconut, then swap it with frozen coconut. Thaw the frozen coconut before adding to the dish.
This recipe can be doubled.

Nutrition