Rajma Sundal
Rajma sundal is a South Indian dish comprising sautéed kidney beans seasoned with spices and coconut, all prepared without the use of onion or garlic.
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 fresh grated coconut or frozen grated coconut
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.
Nutrition
Calories: 214kcalCarbohydrates: 32gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 754mgPotassium: 706mgFiber: 8gSugar: 2gVitamin A: 328IUVitamin C: 94mgCalcium: 65mgIron: 4mg
Tried this recipe?Let us know how it was!