Rajma (Kidney Beans Sundal)

October 14, 2009

Kidney beans are rich in soluble fiber and help in reducing cholesterol and blood pressure. They are a good source of folate, potassium, iron, manganese, copper and zinc. Since kidney beans have low glycemic index and fat content, those who are on diet and diabetic patients can include kidney beans in their menu often.


  • One cup of rajma
  • One tsp of cooking oil
  • 1/2 tsp mustard
  • One red chilli
  • Few curry leaves
  • Salt to taste
  • Few coriander leaves

For Grinding

  1. One tsp daniya
  2. One small piece of coconut
  3. Two red chillies
  4. 1/2 tsp asafoetida

Rajma Sundal


  1. Soak rajma overnight and clean well with water.
  2. In  a pressure cooker, boil rajma with enough salt and water till it gets cooked.
  3. Drain the excess water and keep it aside.
  4. Grind daniya, coconut, red chillies and asafoetida coarsely.
  5. In a frying pan, put one tsp oil.
  6. Add mustard and red chilli and let it splutter.
  7. Add curry leaves and cooked rajma and fry for a while.
  8. Add the ground masala to the cooked rajma and fry for five minutes.
  9. Garnish with coriander leaves and serve hot as an  evening snack.