Rajma Sundal

Rajma Sundal is a healthy nutritious sundal made with red kidney beans. When cooked with a perfect balance it can be a tasty snack for kids too as it has a burst of flavors. Learn how to make rajma sundal recipe with the help of step by step pictures.

Rajma Sundal is one of the sundal recipes I wanted to try for a long time. Since navaratri is nearing I made it to post here. This is one healthy sundal that you can make. I make sure to buy a small pack of rajma at least as I love any dish with rajma.

Jump to:

• About Rajma Sundal
• Rajma Sundal Ingredients
• How to make Rajma Sundal Step by Step
• Expert Tips
• Serving and Storage
• 📖 Recipe Card

About Rajma Sundal

Rajma Sundal is a stir fried dish prepared using red kidney beans or rajma with a mild tempering and garnishing with coconut.  I have used red rajma for sundal here and it is apt combination. Rajma sundal is a south indian sundal made with red kidney beans. Here in this rajma sundal I have prepared a fresh roast and grind masala powder which gives this sundal a unique taste.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack. 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.

I often make rajma paratha / rajma dry curry / rajma masala other than that haven’t experimented much with it. Today I tried rajma chawal for a change and it was too good, will soon be posting it.

Rajma Sundal Ingredients

• Rajma – Small variety red kidney beans is used here.
• Coconut – Coconut adds flavor and taste to the sundal.
• Sundal powder – Chana dal, urad dal and red chilies are roasted and grind to a slightly coarse powder.
• Tempering – A tempering is made with oil, mustard seeds and curry leaves.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Rajma Sundal Step by Step

1.Soak rajma overnight. Rinse it well and pressure cook for 4-5 whistles(depends on the variety of rajma)with enough water, Set aside. Dry roast the items listed under ‘to roast & grind’ till golden brown.

2.Cool down and grind it to a fine powder, Set aside. Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.

3.Then add cooked rajma along with powder, give a quick stir. Sprinkle little water for the masalas to coat well. Then add coconut, give quick mix and switch off.

Serve it warm with papad / chips.

Expert Tips

• I used the lighter color rajma variety so it got cooked well in 4 whistles itself. So the number of whistles for pressure cooking depends on the variety of rajma.
• Amma always adds coconut and switches off for any sundal and poriyal as raw coconut is of no cholesterol so its better not to cook coconut for more time.
• I always add little less water while cooking rajma so that I can use the cooked water too.
• You can even add 1/4 teaspoon coriander seeds while roasting , gives a great flavour to the sundal.

Serving and Storage

Rajma Sundal can be served with rice, roti etc. This can be served as such as a snack for tea time too. Keeps well in fridge for a day.

If you have any more questions about this Rajma Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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