Rajma Sundal Recipe (How to make Red Kidney Beans Sundal for Navratri)
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Rajma Sundal Recipe (How to make Red Kidney Beans Sundal)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine South Indian, Tamil
Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings 2 servings
Calories 248kcal
Author Kanan


For coarse paste:

  • ¼ inch Ginger
  • 1 Green chili
  • 5 Curry leaves

For Rajma Sundal Recipe:

  • ½ cup Rajma (Red kidney beans)
  • 1 ½ cups Water for pressure cooking
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ 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



  • Wash and soak the rajma overnight or at least 8 hours. After the soaking time, discard the water.
  • Take rajma and fresh 1 ½ cups of water to the pressure cooker and cook for 1 whistle on high and then lower the heat to low-medium and cook for another 10 minutes.
  • Open the lid once pressure releases naturally and check the rajma by pressing, it should be soft.
  • Drain the cooking water and keep boiled rajma aside.
  • While they are pressure cooking, make the coarse paste of ginger, green chili and curry leaves using grinder or mortar-pestle.

Making Rajma Sundal Recipe:

  • Heat the oil in a pan on medium heat. Once hot mustard seeds, as they pop add urad dal and saute till they turn light brown in color.
  • Now add prepared coarse paste, curry leaves and dried red chili, cook for 30-40 seconds.
  • Then mix in boiled rajma and salt, cook for 2 minutes.
  • Lastly mix in grated coconut and cook for a minute. Then turn off the stove.
  • It is ready to serve.


Calories: 248kcal | Carbohydrates: 31.5g | Protein: 11.1g | Fat: 9.3g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 654mg | Potassium: 672mg | Fiber: 8g | Sugar: 1.9g | Calcium: 40mg | Iron: 4mg
*Nutrition information is a rough estimate for 1 serving
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