Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Rajma Sundal | Kidney Bean Sundal
Source : recipes abound
Cuisine: South Indian
Prep time: 2 mins + 1 or more days for soaking and cooking the peas
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
1 cup or more of red kidney beans (rajma) that have been soaked and cooked
1 tspn grated ginger
1 – 2 green chillies, chopped finely
3 large Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
juice half lemon
salt to taste
chopped green coriander leaves
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn skinned, halved urad dal
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the urad dal. After a moment, add the red chillies and asafoetida.
As the dal and chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the cooked rajma (kidney beans) and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt and the coconut and stir to mix thoroughly.
Remove from the heat and stir in the lemon juice and the chopped green coriander.
The ginger and green coriander leaves are optional.
Home made green chilli paste is a great substitute for green chillies.
You can grind together the coconut, ginger and green chilli and add with a little water after the beans have been stir fried a little. Stir for 2 minutes before removing from heat and adding the lemon juice, salt and green coriander leaves.
A variation for all sundals is to add a little kura podi (spice powder) at the end of cooking. Make kura podi by dry roasting until fragrant a tspn cumin seeds, a scant half tspn fennel seeds, a cinnamon stick and a couple of red chillies. Grind to a fine powder. Sprinkle a tspn over the finished sundal and mix well.
Coriander powder goes well with kidney beans – add a pinch or two with the beans.