Rajma Sundal brings together the heartiness of red kidney beans with the fresh flavors of South Indian cooking. This simple recipe transforms ordinary rajma into something special with just a few pantry staples. The mustard seeds pop and sizzle while curry leaves release their wonderful aroma. Fresh ginger and green chilies add the perfect kick. I love making this when I want something healthy yet satisfying. It’s one of those recipes that feels fancy but comes together so easily. Your kitchen will smell amazing while you cook this.
About the Recipe
This Rajma Sundal recipe deserves a spot in your regular cooking rotation. It takes everyday red kidney beans and turns them into something really special. The combination of textures is wonderful – soft beans with crunchy coconut bits. The tempering technique brings out incredible flavors from simple ingredients. You probably have most of these items in your kitchen already. It’s perfect for those times when you want something nutritious but don’t want to spend hours cooking. Plus, it’s naturally vegetarian and packed with plant protein.
Why You’ll Love This Recipe
You’ll fall in love with how quick and easy this recipe is once your beans are cooked. The flavors are bold but not overwhelming, making it perfect for any palate. The coconut adds a lovely sweetness that balances the spices beautifully. It’s healthy comfort food at its finest – filling without being heavy. The recipe is flexible too. Add more chilies if you like heat, or toss in some grated carrot for extra crunch and color. Kids love the mild flavors, while adults appreciate the authentic taste. Best of all, it comes together in just one pan with minimal cleanup required.
Rajma Sundal / Red Kidney Beans Sundal
Cooking Tips
Soak your rajma overnight for faster cooking and better texture. Don’t skip the tempering step – this is where all the magic happens. Keep the heat medium when frying spices so they don’t burn. Fresh curry leaves make a huge difference, but dried ones work too. Taste and adjust salt at the end since the beans might already have some. If you find it too dry, add a splash of the bean cooking water.
Serving and Storing Suggestions
This recipe serves 4 people as a snack or 2 as a light meal. Total time is about 45 minutes including bean cooking. Serve warm for the best flavor and texture. Store leftovers in the fridge for up to 3 days. You can reheat gently in a pan with a little oil. It also tastes great at room temperature for lunch boxes.
Similar Recipes
- Chana Sundal
- Moong Dal Sundal
- Black Chickpea Sundal
- Mixed Bean Sundal
- Peanut Sundal
Nutrient Benefits
Rajma is loaded with plant protein, making this snack both filling and nutritious. The fiber content helps with digestion and keeps you satisfied longer. Kidney beans provide iron, potassium, and folate. Coconut adds healthy fats and natural sweetness. Ginger aids digestion while cumin provides antioxidants. This recipe gives you energy without the crash that comes from processed snacks.
Rajma Sundal
Ingredients
- 2 cup Rajma (Red Kidney Beans)
- 2 tsp Ginger grated
- 3 Green Chillies finely chopped
- 2 tsp Cumin Powder
- 2 tbsp Coconut grated
- little Mustard Seeds
- few Curry Leaves
- as per taste Salt
- as required Oil
Optional
- 3 tsp Carrot grated (optional)
Instructions
- Pressure cook the rajma with little salt until tender.
- Heat little oil in a pan.
- Fry the mustard seeds, curry leaves, ginger, green chillies, coconut and carrot for a minute.
- Add cumin powder and cooked rajma.
- Stir to mix well.
- Remove and serve at once.
Recipe Video
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Frequently Asked Questions
Can I use canned kidney beans instead of cooking from scratch?
Surely. Canned beans work perfectly for this recipe. Just drain and rinse them well before using. You’ll save lots of time, and the final dish tastes just as good. Use about 3 cups of canned beans to replace 2 cups of dried ones.
What if I don’t have fresh curry leaves available?
Dried curry leaves work fine, though the flavor won’t be quite as bright. You can also skip them entirely – the dish will still taste great. Some Indian grocery stores sell frozen curry leaves which are better than dried ones.
How can I make this recipe less spicy for kids?
Just reduce the green chilies to just one, or remove the seeds before chopping. You can also add a pinch of sugar to balance any heat. The coconut naturally helps cool down spicy flavors too.
Can I prepare this dish ahead of time?
Yes. You can cook the beans a day ahead and store them in the fridge. The tempering is best done fresh, but you can reheat the finished dish gently. It actually tastes even better the next day as flavors develop.
Image Credit: Viji Athreye
