Savor the Flavors of Rajma Sundal at Home
2
servings8
hours40
minutes248
kcalRajma Sundal is a nutritious South Indian snack, typically enjoyed during festivals and offered as a divine offering to deities
Ingredients
1/4 inch Ginger
1 Green chili
5 Curry leaves
1/2 cup Rajma (Red kidney beans)
1 1/2 cups Water for pressure cooking
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Urad dal (split, skinless black gram)
1 Dried red chilies
8-10 Curry leaves
Salt to taste
2 tablespoons Coconut (fresh or frozen) grated
Directions
- Rinse the rajma (red kidney beans) thoroughly under cold running water until the water runs clear. You can also rinse them 2-3 times with tap water until the water is no longer cloudy. Soak the rajma in enough water for a minimum of 8 hours or overnight. After soaking, they will become lighter in color, almost double in size, and some beans may develop wrinkled skin. Discard the soaking water.
- Place the soaked rajma along with fresh water in a pressure cooker (or instant pot). Drain the soaking water.
For a pressure cooker: Bring it to high heat until it whistles once, then reduce the heat to low and cook for 10 minutes.
For a pressure cooker: Bring it to high heat until it whistles once, then reduce the heat to low and cook for 10 minutes. - To create the rajma sundal, place curry leaves, ginger, and green chili in a small grinder jar. Coarsely grind them into a paste and set it aside.
- Commence by warming the oil in a pan at medium heat. After the oil has reached the desired temperature, introduce the mustard seeds and allow them to sizzle and pop. Then add urad dal and sauté, stirring constantly until the dal turns golden brown.
- Add the prepared paste, dried red chili, and curry leaves. Sauté for 30-40 seconds or until the raw ginger smell disappears.
- Combine the boiled and drained rajma along with salt. Blend thoroughly and continue cooking for 2 minutes.
- Lastly, add the grated coconut, mix it in, and cook for an additional minute. Your rajma sundal is prepared and ready to be served. Turn off the stove.
Notes
- The cooking liquid (the water drained from boiled kidney beans) is highly nutritious. Do not discard it. You can use it to make dal, sambar, or rasam. Alternatively, you can use it when kneading dough for roti or paratha.
- For a spicier variation in making rajma chana sundal, you can add a touch of red chili powder, coriander powder, and a pinch of crushed black pepper. It adds a delightful flavor. However, it’s worth noting that traditionally, spices are not typically added. Instead of using a variety of spice powders, you can simply incorporate sambar powder or rasam powder, which imparts a fantastic taste.
Rajma Sundal: A Delicious South Indian Dish
Rajma Sundal is a delectable South Indian dish that embodies the rich and diverse flavors of South Indian cuisine. This traditional dish features red kidney beans, lovingly prepared with a blend of aromatic spices and fresh ingredients, resulting in a delightful and wholesome treat for your taste buds.
The preparation of Rajma Sundal begins with soaking and cooking the kidney beans until they are tender and full of flavor. The beans are then sautéed in a fragrant mixture of mustard seeds, urad dal, ginger, green chili, and curry leaves, creating a symphony of tastes and textures. Grated coconut is added for a touch of creaminess and a mild nutty flavor that perfectly complements the dish.
What makes Rajma Sundal truly special is its versatility. It can be enjoyed as a wholesome snack, a side dish, or even a main course. The dish can be customized to suit your taste preferences, with the option to add extra spices for a fiery kick or keeping it traditionally mild and aromatic.
Rajma Sundal is not only a delightful culinary experience but also a nutritious one, as it makes use of the cooking liquid from the kidney beans, ensuring that no flavor or nutrition goes to waste. This South Indian gem can be a hearty addition to your menu, bringing the vibrant flavors of the region to your dining table. Explore the world of South Indian cuisine with Rajma Sundal, a dish that celebrates tradition and taste in every bite.
