About the Recipe
You should without a doubt try this recipe because it transforms simple kidney beans into something really special. The combination of freshly ground coriander seeds and red chilies makes all the difference here. Unlike heavy curries, this sundal is lighter but still packed with flavor. It works beautifully as an evening snack with tea or coffee. The protein from rajma makes it filling, while the spices aid digestion. Plus, you probably have most ingredients at home already. It’s one of those recipes that looks impressive but is actually quite forgiving for beginners.
Why You’ll Love This Recipe
This recipe wins hearts because it’s incredibly versatile and foolproof. The texture of perfectly cooked rajma mixed with caramelized onions creates such a satisfying bite. You can adjust the spice level easily by changing the number of red chilies. The fresh lemon juice at the end brightens everything up beautifully. I’ve served this at parties, and it always disappears first. It’s also meal prep friendly – tastes even better the next day. The cooking process is straightforward, but the end result feels restaurant-quality. Your family will think you’ve been hiding your cooking skills from them.
Cooking Tips
Soak your rajma overnight for the best texture – this step really matters. Don’t skip draining the excess water after pressure cooking, or your sundal will be soggy. Toast the coriander seeds and red chilies until fragrant before grinding. This releases their oils and intensifies the flavor. Cook the tomatoes until they’re completely mashed and jammy. Add the lemon juice right at the end to keep it fresh and tangy.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total (plus overnight soaking time). Serve warm in small bowls or cups as suggested. It pairs wonderfully with evening tea or can be part of a larger South Indian meal. Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of water if needed. The flavors actually develop more overnight, making leftovers taste amazing.
Similar Recipes
- Chana Sundal with Black Chickpeas
- Moong Dal Sundal
- Peanut Sundal
- Mixed Bean Sundal
- Sprouted Moong Sundal
Nutrient Benefits
Rajma provides excellent plant-based protein and fiber, keeping you full for longer. The kidney beans support heart health and help stabilize blood sugar levels. Tomatoes add vitamin C and lycopene, which are great antioxidants. Turmeric brings anti-inflammatory properties to the dish. The combination of spices aids digestion naturally. This sundal gives you sustained energy without feeling heavy, making it perfect for evening snacking when you want something nutritious but not too filling.
Rajma Masala Sundal
Ingredients
- 2 cup Rajma (Red Kidney Beans) washed, soaked in water overnight.
- 4 Tomatoes finely chopped
- 2 Onions chopped
- 2 tsp Coriander Seeds
- 8 Red Chillies
- 1/2 tsp Turmeric Powder
- 8 tsp Oil
- 2 tsp Jeera
- 2 tsp Lemon Juice
- Salt as per taste
Instructions
- Pressure cook the rajma for five to six whistles.
- Allow to cool and drain the excess water completely.
- Heat 1 tsp oil in a pan over medium flame.
- Fry coriander seeds, red chillies and grind to a fine powder.
- Heat the remaining oil and add jeera.
- Add the onions and fry until light brown.
- Add tomato, salt, turmeric powder and cook till tomatoes are mashed well.
- Add cooked rajma, ground powder and mix well
- Add lemon juice and stir well.
- Remove to a serving bowl.
- Serve in small cups
Notes
- You can use coriander powder and chili powder instead of grinding coriander seeds and chilies
- Add 1/2 tsp of garam masala or chat masala for spicy sundal.
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Frequently Asked Questions
Can I use canned kidney beans instead of dried ones?
Yes, you can use canned kidney beans to save time. Drain and rinse them well before using. You’ll need about 3 cups of canned beans. Since they’re already cooked, just add them when the recipe calls for cooked rajma. The texture might be slightly different, but it still tastes great.
How spicy is this dish and can I reduce the heat?
The spice level depends on your red chilies. Start with 4-5 chilies instead of 8 if you prefer mild flavors. You can always add more next time. Remove the seeds from chilies to reduce heat further. The tomatoes and lemon juice help balance the spiciness naturally.
What if I don’t have a pressure cooker for the rajma?
You can cook rajma in a regular pot, but it takes longer. After soaking overnight, boil them in plenty of water for 1-2 hours until tender. Check periodically and add hot water if needed. The cooking time varies based on the age of your beans.
Can I make this recipe ahead of time for parties?
Surely. This sundal actually tastes better when made a few hours ahead. The flavors have time to meld together beautifully. Store it covered and reheat gently before serving. You can prepare it up to 2 days in advance and store in the refrigerator.
