Rajma Sundal is a South Indian dish where cooked red kidney beans are stir-fried in a simple tempering and mixed with grated fresh coconut. Make it using my easy recipe.
Wash the rajma and soak it in 4 cups of water for 5-6 hours.
Drain the water and rewash the rajma.
Add the soaked rajma to an instant pot along with salt and 3 cups of water.
Close the instant pot lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Note – To cook the rajma in a traditional pressure cooker, cook for 1 whistle on high heat. Then reduce the heat to low and cook for 12 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid.
Do not overcook; otherwise, rajma will become mushy.
Drain the rajma and keep it aside.
Stir Fry The Rajma
Heat oil in a pan over medium-high heat.
Once the oil is hot, add asafetida, brown mustard seeds, white urad dal, dry red chilies, and curry leaves, and fry until the dal turns golden brown. Stir frequently.
Add cooked rajma and mix well.
Remove the pan from heat.
Add coconut, lime juice, and cilantro and mix well.
Serve hot.
Notes
Skip adding hing for a gluten-free recipe.You can add chopped green chilies if you like the sundal to be spicy. You can double or triple the recipe as per your need. I cooked the rajma in my 3-quart instant pot (or a 3-liter pressure cooker). If scaling the recipe, use a bigger instant pot or pressure cooker. The cooking time will remain the same.