Rajma Sundal or Kidney Beans Sundal - Pavala Moochai or Rajma Beans Sundal is Vegan, gluten free and delicious South Indian Snack option during Navratris
Rajma Sundal or Kidney Beans Sundal
I am sure you all are celebrating the ongoing Navratri festival with enthusiasm and are busy visiting each others homes, wearing lovely Kanjeevaram Sarees and Malli poo or Mogra flowers.
Rajma Sundal or Kidney Beans Sundal was made yesterday at home for neivedyam and I immediately clicked a picture and sat down to write the recipe late evening for posting on the blog, after the guests left.
This Sundal recipe is pretty much simple and made with Kidney Beans or Rajma which are healthy, gluten free, vegan and one of the most filling pulse, beans or legumes variety.
I have few recipes on blog that use Rajma wisely and are great options for a snack and a meal too. Do try the Oats and Rajma Tikki and the very recent blog post on Veg Kidney Bean Burgers. Both will be loved by kids and adults at home.
I have made the Rajma Sundal with coconut and the basic tempering in coconut oil. An earlier post on Kara Sundal Podi will also do full justice to this recipe. You can choose to add both the podi and coconut in this recipe and it will taste fantastic.
Kidney beans require overnight soaking and cooking also takes a bit longer than most beans, making it filling and healthy to consume.
Sundals are not only great during Navratri but are excellent for mid morning or tea time snack before dinner to keep your sugar levels in control, help in controlling cravings. You can go easy on the coconut, if your doctor advises so.
Lets quickly head over to the recipe and make a bowl of this delicious Rajma Sundal or Kidney Bean Sundal for neivedyam.
Recipe for Rajma Sundal or Kidney Beans Sundal
- Soak the Rajma or kidney beans overnight.
- Pressure cook the rajma with water for atleast 4-5 whistles.
- Drain the water completely and prepare the tempering.
- Heat a kadhai or thick bottom pan, add coconut oil and mustard seeds.
- Once they crackle, add whole red chillies and curry leaves.
- Now add the cooked kidney beans or rajma along with salt. Mix well.
- Add the grated coconut, mix well one last time and switch off the flame.
Rajma Sundal / Kidney Beans Sundal
Equipment
- Pressure Cooker
Ingredients
- 1 cup Rajma or Kidney Beans 1 cup is 250 ml
- 4 cups Water See Notes
- 2 tbsp Coconut (Fresh Grated Coconut) Avoid dessicated coconut
- 1 tsp Coconut oil You can use veg oil instead of coconut oil
- 1/2 tsp Mustard Seeds or Rai
- 1-2 nos Whole red chillies Adjust quantity according to spice tolerance
- Sprig or Curry Leaves
- Salt to taste
Instructions
- Soak the Rajma or kidney beans overnight.
- Pressure cook the rajma with the water for atleast 4-5 whistles or until soft.
- Drain the water completely and prepare the tempering.
- Heat a kadhai or thick bottom pan, add coconut oil and mustard seeds.
- Once they crackle, add whole red chillies and curry leaves.
- Now add the cooked kidney beans or rajma along with salt. Mix well.
- Add the grated coconut, mix well again and switch off the flame.
- Serve hot as a snack or prasadam
Notes
- Use 2 cups of water to soak 1 cup of Rajma overnight. Drain the water in the morning. Add 2 cups of water and salt to taste, pressure cook until soft.
- Sundals are an extremely healthy snack and in a way, these 9 days gives us an opportunity to increase our protein intake. You can include this for your daily snack option as well.
- You can skip coconut oil and use veg oil too. However, the coconut oil brings out the best in coconut based sundals.
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Vidya Narayan
Absolutely yummy. I'll be trying this soon !
Thank you so much
Looks sooo delicious, now I need to try it! Thanks for sharing ??
My pleasure and hope you love it.