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Rajma Sundal

Food Wiki
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.
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Prep Time 5 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 8 hours 35 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 214 kcal

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
Keyword Rajma Sundal
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