Rajma Sundal

Rajma sundal is a fantastic Indian dish to try, especially if you haven’t bothered exploring the vast and interesting world of sundal. Sundal is basically a type of dry preparation made with legumes and lentils, and rajma are a type of bean that is popular on the Indian subcontinent. This dish is great for vegetarians and vegans, or anyone with a type of meat restricted diet. It also makes for a great snack as you can prepare it in a very short amount of time.

Health Benefits

Most people are probably already familiar with rajma beans, which are more commonly known as kidney beans. They have quite a few health benefits, such as, the ability to lower cholesterol, regulate diabetes, improve memory, and boost a person’s energy. Kidney beans also have pretty substantial antioxidative properties. The antioxidants are responsible for cleaning out free radicals that can cause damage to the cells and lead to the development of cancer.

Ingredients

½ cup rajma

4 tbsp coconut – grated

½ in piece ginger

2 green chillies

1 pinch asafoetida – coarsely grinded

salt to taste

For tempering

2 tsp oil

¾ tsp mustard

2 tsp urad dal

1 sprig curry leaves

1 pinch asafoetida

How To Make Rajma Sundal

1. Soak the rajma overnight.
   1. Drain the water.
2. Immerse the rajma in water.
   1. Pressure cook for 3 to 4 whistles.
   2. Preserve the water.
3. Grind the coconut, green chilli, and ginger together with asafoetida without adding water.
4. Heat oil in a kadai.
   1. Temper with the ingredients listed under ‘For tempering’.
   2. Add cooked rajma, 1/4 cup of reserved water, and salt.
   3. Let the water evaporate completely.
   4. Add the ground ingredients.
5. Stir well until fragrant, say 2 minutes.

Trivia

Rajma beans are also called kidney beans because they are shaped like kidneys.