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rajma sundal recipe
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Rajma sundal recipe

Rajma sundal is a nutritious snack and tasty with flavors packed to balance perfectly with it. When cooked right it turns out soft and addictive snack.
Prep Time10 mins
Cook Time25 mins
Soaking time10 hrs
Course: Snack
Cuisine: Indian, South Indian
Servings: 2


  • ½ cup Rajma red kidney beans
  • ¼ cup Grated coconut
  • ½ inch Ginger
  • 2 Green chilli
  • 1 pinch Asafoetida
  • Salt - As needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 2 teaspoon Urad dal
  • 1 Curry leaves sprig
  • 1 pinch Asafoetida


  • Wash and soak Rajma overnight (10 hours).
  • Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles.
  • Reserve the cooked water.
  • Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.
  • In a kadai heat oil and temper with the items given under ‘To temper’ table in order.
  • Add cooked rajma, ¼ cup of reserved water with salt.
  • Let the water evaporates completely then lastly add the ground item.
  • Stir well until fragrant, say 2 minutes.


  • Always buy rajma that is reddish or lighter in colour. Black rajma sometimes not get cooked.
  • Do not pressure cook rajma with salt, it may not get cooked properly.