• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Sundal

    Published: Apr 16, 2020 | Last Updated On: Jul 10, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Sundal

    538 shares
    Jump to Recipe

    Sundal is a South Indian dish where cooked legumes are flavored with a simple tempering and mixed with freshly grated coconut. Here is a version made using Rajma for you all. Check out the recipe.

    Here are some more Rajma Recipes, to include in your everyday meals – Punjabi Rajma Masala, Kashmiri Rajma, and Old Fashioned Kidney Beans Salad. 

    Rajma sundal served in a bowl.
    Jump to:
    • What is Sundal?
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Serving Suggestions
    • Recipe Card

    What is Sundal?

    Sundal is basically a dry South Indian preparation which is mostly made of legumes and lentils.

    In this dish, legumes or lentils are boiled and then cooked along with coconut, curry leaves, and other everyday spices. 

    It is an everyday dish that is prepared in almost all the South Indian households for their snack or is served as a side dish. They are also popularly served during the Navratri festival in Tamil households who keep the Golu and offer this as Neivedyam.

    You can make many variations such as – Karamani Sundal, Channa Sundal, Masala Sundal, or Beach Sundal. 

    About This Recipe

    Rajma Sundal is a simple 10 minutes dish, where Rajma or Kidney Beans is the star ingredient. Boiled Rajma is cooked with a tadka, which gives it a nice South Indian touch.

    In the end, don’t forget to squeeze some lemon juice and sprinkle finely chopped coriander leaves for added taste and freshness. 

    You can even add slit green chillies, if you like it to be spicy. 

    The only thing that takes time is cooking the Rajma. You can also boil the rajma beforehand and store it in the fridge if you are looking to make it for your everyday meals. It saves time and this dish gets hardly any time to get ready.

    This Rajma Sundal is,

    • High in Protein
    • Filling
    • Easy to make
    • Yummy
    • Ready in minutes
    • Great side dish for South Indian meals
    • Apt for healthy snacking
    • Perfect to pack in your snack box

    Ingredients

    Rajma sundal ingredients

    Rajma – High in Protein, Rajma, or Kidney Beans are soaked overnight and then boiled to use in this Rajma. You can use any variety of Rajma to make this Sundal.

    Try and use the big size Rajma and not the smaller ones.

    Coconut – This is the main ingredient in this Sundal, which gives it a nice coconutty flavor and a South Indian touch.

    Other Ingredients – The other ingredients used for the Tadka are hing, mustard seeds, urad dal, curry leaves, dry red chilies.

    Lemon Juice and Coriander leaves – Don’t forget to add these two in the end, it adds to its taste. I just love the tanginess lemon juice adds to the Sundal.

    Step By Step Recipe

    Wash the rajma and soak in 4 cups of water for 5-6 hours.

    soaked rajma.

    Drain the water and wash the rajma again. Add it in a pressure cooker along with salt and 4 cups of water. Pressure cook until done. Do not overcook otherwise rajma will become mushy. Drain the rajma and keep aside.

    Rajma cooking in a pressure cooker.

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add hing, mustard seeds, and urad dal and cook until dal turns golden brown.

    Hing, musted seeds and urad dal added in the pan.

    Add curry leaves, dry red chillies and fry them for a few seconds.

    Curry leaves and dry red chillies added in the pan.

    Add cooked rajma and mix well.

    Cooked rajma added in the pan.

    Remove the pan from heat.

    pan removed from heat.

    Add coconut, lemon juice and fresh coriander and mix well.

    Coconut, lemon juice and coriander added in the pan.

    Serve Rajma Sundal hot.

    Ready rajma sundal.

    Frequently Asked Questions

    What can you substitute with Rajma?

    You can follow the same recipe and use Chickpeas (Chola), White Peas (Safed Matar), Peanuts, Black Chickpeas (Kala Chana), Green Gram, Lobia, or Corn to make this dish.

    How to make sundal without Coconut?

    You can just skip adding the coconut and follow the same process to make it without coconut.

    Is it vegan?

    Yes, this is a great dish to include in your meals if you are following a Vegan diet.

    How to cook Rajma?

    To cook the Rajma perfectly, soak it overnight or for about 6 to 8 hours. Next, add the Rajma in a pressure cooker along with the required water and salt.

    Close the lid and pressure cook it for about 2-3 whistles and then cook on low heat for about 10 to 15 minutes. Switch off the heat and let the pressure release naturally. Open the lid, discard the water if any, and your Rajma is ready.

    You can similarly cook the other beans as well.

    Serving Suggestions

    I like to enjoy Rajma Sundal on its own as a healthy snack.

    Sundal can be served with Indian Breads such as Puri or Tawa Paratha.

    You can even serve it along with your South Indian meals or with a simple combination of Sambar and Rice with a dollop of ghee. 

    • South Indian Coconut Chutney (Thengai Chutney) is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.
      South Indian White Coconut Chutney (Nariyal Chutney)
    • Tomato rice served in a bowl.
      South Indian Tomato Rice (Tomato Bath or Thakkali Sadam)
    • Make this Hotel Style Mix Veg Kurma at the comfort of your home using my simple recipe. It has beautiful flavors from coconut, poppy seeds and other spices.
      Veg Kurma
    • Sambar is a spicy and tangy lentil and vegetable stew that is a staple in South Indian homes. Sharing my most sought-after sambar recipe with you all in this post. Serve it with dosa, idli, uttapam, or pongal for a hearty meal (traditional pressure cooker & instant pot versions).
      Sambar

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Sundal is a South Indian dish where cooked legumes are flavored with a simple tempering and mixed with freshly grated coconut. Here is a version made using Rajma for you all. Check out the recipe.

    Sundal Recipe

    Sundal is a South Indian dish where cooked legumes are flavored with a simple tempering and mixed with freshly grated coconut. Here is a version made using Rajma for you all. Check out the recipe.
    3 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Calories: 155kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Kidney Beans/Rajma
    • Salt (to taste)
    • 2 tablespoon Vegetable Oil
    • ¼ teaspoon Hing
    • 1 teaspoon Mustard Seeds
    • 2 teaspoon Urad Dal
    • 2-3 Dry Red Chillies
    • 10-12 Curry Leaves
    • ¼ cup Coconut (freshly grated)
    • 2 tablespoon Lemon Juice
    • 2 tablespoon Fresh Coriander (chopped)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash the rajma and soak in 4 cups of water for 5-6 hours.
    • Drain the water and wash the rajma again.
    • Add it in a pressure cooker along with salt and 4 cups of water.
    • Pressure cook until done.
    • Do not over cook otherwise rajma will become mushy.
    • Drain the rajma and keep aside.
    • Heat oil in a pan.
    • Once the oil is hot, add hing, mustard seeds and urad dal and cook until dal turns golden brown.
    • Add curry leaves, dry red chillies and fry them for a few seconds.
    • Add cooked rajma and mix well.
    • Remove the pan from heat.
    • Add coconut, lemon juice and fresh coriander and mix well.
    • Serve hot.

    Notes

    You can replace rajma with any other legume like chana, black chana etc in this recipe.

    Nutrition

    Calories: 155kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Sodium: 4mg | Potassium: 269mg | Fiber: 5g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 86mg | Calcium: 26mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Recipes

    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
      Semiya Payasam
    • Vegetable Masala Rice is a delicious one-pot recipe prepared with rice, vegetables, and spices. Serve it with plain yogurt or raita for a comforting meal (vegan, gluten-free).
      Vegetable Masala Rice
    • Paneer Fried Rice is an Indo-Chinese style rice stir fry dish where rice is stir-fried with paneer, sauces, and lots of crunchy veggies. Make it at home using my easy recipe (vegetarian).
      Indo Chinese Paneer Fried Rice
    • Making Homemade Ginger Paste is very easy and you need just 2 ingredients to make it. Make a big batch and refrigerate for about a week or freeze for 3 months (vegan, gluten-free).
      Homemade Ginger Paste

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP