Fresh Rajma Sundal | Fresh Kidney beans stir fry
Rajma (kidney beans) is mimickingly called “Rajamma” in our house,and is eaten if that’s the last resort and they have NOTHING else to eat. Knowing this trend, I hardly make “Rajma-Chawal” at home.
The husband man however raves about the Rajma Chawal made at his boss’ place and I am like “What’s wrong with my version?” !! Well ! to each his own… I often disguise this legume into
- Rajma Pepper Quesedillas
- Multigrain Adai(Thick Mixed lentil crepe)
- Kidney Bean – Sesame dip
- Rajma Pulav
- Rajma + Sweet Potato Tikki
But when my neighbourhood vegetable vendor told me about some fresh Rajma (kidney beans) plucked off her farm, I bought some from her and immediately made this Sundal. Both the man and the elder one loved it and went for second helpings ! There, I had a winner :-)) I am keeping my eyes open for the next batch of fresh rajma from now on 🙂
Although I have made Sundal (or steamed snack / Steamed Salad) with most legumes soaked and steamed like Channa dal,Black Chickpeas,Masoor Dal,Green Gram(payaru),Avarekaalu,Battani (fresh green peas),Kabuli Channa, Sprouts, there was something fresh and vibrant about using the fresh legumes. The Sundals can be topped with the Sundal Podi too which makes for a good variation. However, we favour the fresh garnish n tempering for each batch
If you do have access to these, make it for a quick snack / side dish and you will love it 🙂 If you have dried beans at home, soak it overnight (or a minimum of 12-14 hours), pressure cook till cooked , yet firm and use it
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How to make Fresh Rajma Sundal
Prep time : 10 mins, Cook time :10 mins ; Serves : 3
You would need:
- 200 grams Fresh kidney beans (Fresh Rajma – see tip above if using Dried beans)
- 1 tsp Salt
- 2 TBSP Fresh Coconut
Tempering:
- 1 tsp Oil
- 1 tsp split black gram (urad dal)
- 1/2 tsp Mustard seeds
- 1 Red chillies
- 2 green chillies (slit)
- 1 sprig Curry leaves
- 1/8 tsp Asafoetida (Hing – skip for GF)
- 1 tsp coriander leaves
PIN FOR LATER
Method:
- Steam cook / Pressure cook the fresh rajma with a pinch of salt. Drain completely.
- If you have dried beans at home, soak it overnight (or a minimum of 12-14 hours), pressure cook till cooked , yet firm and use it
- In a pan, add oil, splutter mustard seeds. Add the dal, let it brown a bit. Now add the other ingredients and saute well.
- Tip in the cooked Rajma and stir well, adjust salt.
- Top with fresh coconut and serve immediately
Fresh Rajma Sundal
Equipment
- Pressure Cooker
- pan
Ingredients
- 200 grams Kidney Beans Fresh Rajma – see recipe if using Dried beans
- 1 tsp salt
- 2 TBSP Grated coconut
Tempering
- 1 tsp Oil
- 1 tsp split black gram urad dal
- 1/2 tsp Mustard Seeds
- 1 Dry Red Chillies
- 2 Green Chillies slit
- 1 sprig Curry Leaves
- 1/8 tsp Asafoetida Hing – skip for GF
- 1 tsp Green coriander leaves
Instructions
- Steam cook / Pressure cook the fresh rajma with a pinch of salt. Drain completely.
- If you have dried beans at home, soak it overnight (or a minimum of 12-14 hours), pressure cook till cooked , yet firm and use it
- In a pan, add oil, splutter mustard seeds. Add the dal, let it brown a bit. Now add the other ingredients and saute well.
- Tip in the cooked Rajma and stir well, adjust salt.
- Top with fresh coconut and serve immediately
Even I am not a big fan of rajma. Fresh rajma sundal sounds like a nice snack. I never tasted fresh rajma though.
I am one big fan of Raajma Chawal..I can eat it for any meal..even breakfast..unlike my family who are not interested in it..so..it is rarely made. but i like this fresh raajma ..it sounds so unique and the salad is tempting.
The only dish I use rajma is for gravy as a side for rotis. Anything else would not be touched. This fresh rajma sundal sounds like a healthy snack for evenings..
Very nutritious Sundal, even i have a sundal post too, but mine is different from urs. Wonderful sundal with fresh rajma.
I would love to lay my hands on fresh legumes. The rfesh ones take the taste quotient several notches up!
My husband hates rajma, chole, paneer, the list goes on and in short, everything that is associated with north Indian style cooking. The man lived in North and seems to have liked that stuff once upon a time. 🙂 So in a way, I can understand your husband's dislike towards rajma.
I think I am hearing about and seeing the fresh rajma beans for the first time in my life. The tender beans must have made a wonderful sundal.
heyyy sundal season started kya? awesome. Happy navratri.
I'm surprised that your family doesn't like rajma. here two things are new to me- the rajma haters and fresh rajma beans. Would love to lay my hands on fresh rajma if I could ever.Sundal must have tasted awesum.
My family lives for Rajma. It has to be in menu twice in a week or else no one wants to eat food. Sundal looks amazing.
I LOVE rajma, they are so hearty and delicious. I love your South Indian twist to rajma.
fresh rajma, even this thought never occurred to me ,like it existed 🙂 good to learn something new…i have never seen this in mumbai…but i suppose i would love to make sundal using the soaked version as this itself sounds interesting combo
Never used fresh rajma and the dried ones are always so hard to cook..this sounds so good to make if we get those fresh ones..
I end up using rajma for the dal makhni all the time…love this sundal. Goes well with Navrathri and golu
The only person in our house who likes rajma is the younger one.She is like a pendulum yes today no tomorrow so I dare not buy rajma. This sundal looks yum. Come to think I never make them. Must try.
My dad calls rajma as kotta kuzhambu and he was never a big fan of it. This sundal sounds like a good way to use them up.
Rajma sundal is a great idea and healthy too.My hubby loves rajma chawal and the same story here also. His best friend was a Punjabi and he says my rajma is not as good as they make.
Trust family members to pull your leg on this, while the going is good right !
This looks delicious. Rajma is my favourite legume and I can eat it any day. I like your sundal recipe where you have used spices and coconut. It’s a new recipe for me to try.
yes the tempering and spices + coconut is a highlight for any sundal, Mina ji !
I have never had the good opputunity of getting fresh Rajma. I will surely try this when I get some. They look so good.
it was a windfall for me too, Seema. But trust me it is FABULOUS. nothing to beat the fresh rajma
In my place too it is like “aunty makes better” ! Well I have learnt to live with it! fresh Rajma sounds absolutely yum and the sundal will definitely taste yum. Love it Kalyani.
it IS yum, archana. these family members always take our cooking for granted, I guess 🙂
Fresh Kidney Beans always taste so much better than the dried and soaked ones. The fresh rajma sundal looks so inviting. A healthy and filling snack to enjoy.
yes, Sundals are very filling and easy to make too
I agree with you, somehow they prefer chana than rajma at my place too. Hence, I make it occasionally. Making a sundal with fresh rajma sounds so tasty and an easy snack to binge.
rajma is a cultivated taste esp for South Indians Jayashree, isnt it ?
I love rajma and for V it is rajamma .. haha.
My vegetable wala got thes fresh rajma a few days back and I turned down his offer as I knew there won’t be takers, but next time I am going to buy some for making this yumm sundal.
awww. Now you know. Next time buy some fresh rajma for me too !
Rajma sundal is quite a unique one. I would love to have rajma this way. A sundal recipe too has variations. The tempering makes it quite flavorful.
Thanks Neha, Yes Sundal is made primarily in 1 or two ways. we prefer this over using the Sundal podi.
I would love to snack on this healthy sundal, perfect for my lunch
thanks Renu. We love to snack on this too
Never thought sundal can be made with fresh Rajma. Will try
thank you Anagha, for dropping in. do try it and am sure you would love it