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 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 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 or Kidney Bean Sundal for neivedyam.

Recipe for Rajma Sundal or Kidney Beans Sundal

Soaking time – Overnight

Prep Time – 10 mins

Cook Time – 5 mins

Serves 2 nos.

Ingredients

1. 1 cup Rajma or Kidney Beans – 1 cup
2. 2 tblsp Grated coconut
3. 1 tsp Coconut oil
4. ½ tsp Mustard seeds
5. A sprig of Curry leaf
6. 1 or 2 Whole red chillies broken into half
7. Salt as per taste

Method

1. Soak the Rajma or kidney beans overnight.
2. Pressure cook the rajma with the water that was used for soaking for atleast 4-5 whistles.
3. Drain the water completely and prepare the tempering.
4. Heat a kadhai or thick bottom pan, add coconut oil and mustard seeds.
5. Once they crackle, add whole red chillies and curry leaves.
6. Now add the cooked kidney beans or rajma along with salt. Mix well.
7. Add the grated coconut, mix well one last time and switch off the flame.

Notes –

• 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.

Vidya Narayan