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white rajma sundal
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White rajma sundal recipe

White rajma sundal recipe is a simple yet flavor packed south Indian delicacy, without onion and garlic perfect for prasadam during Naravatri festival.
Prep Time10 mins
Cook Time30 mins
Soak time10 hrs
Course: Snack
Cuisine: Indian
Servings: 4


  • ½ cup White rajma
  • teaspoon Asafoetida
  • 1 tablespoon Coconut oil
  • Salt as needed

To temper

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

To grind coarsely

  • ½ cup Coconut
  • 2 Green chilli
  • 2 teaspoon Ginger


  • To make white rajma sundal, wash white rajma firstly. Add required water and keep covered.
  • Soak overnight and next day drain water.
  • Add required salt, water, asafoetida and pressure cook for 4 whistles in medium flame.
  • Once done, drain water and keep aside. 2-3 tablespoon of water can be reserved to moisten the sundal while cooking.
  • Heat a pan with oil. Splutter mustard, add urad dal followed by asafoetida and curry leaves.
  • In goes the cooked white rajma and give it a mix. Adjust salt if needed at this stage.
  • Meanwhile, take grated coconut, chilli, ginger in a blender.
  • Grind coarsely without adding water.
  • Add ground mixture to sundal and mix well.
  • Cook for 2 minutes in medium or low flame. Switch off stove and drizzle coconut oil. Give it a mix.



  • Adding salt while cooking, using right amount of water is must for perfect texture of white rajma.
  • Without salt, it may get mushy.
  • Use oil generously as it may turn dry if you skimp. Using coconut oil in the end gives fullest flavor and gives the required moisture too.