Rajma Sundal

Rajma Sundal Recipe - A Delicious Indian Dish

Region / culture: India | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Rajma Sundal is a popular South Indian dish made with kidney beans, spices, and a unique blend of flavors. This dish is not only delicious but also nutritious, making it a perfect addition to any meal.

History

Rajma Sundal has its origins in South India, where it is a staple dish in many households. It is often made during festivals and special occasions, as it is considered to be a festive dish that is both flavorful and satisfying.

Ingredients

1 cup kidney beans
1 tea bag
0.33 cup vegetable oil
1 medium onion
0.5 cup Chopped onion
1 inch ginger
3 large green chillies
1 tsp garlic paste
1 fistful coriander leaves
1 tsp sugar
1 tsp pomegranate seeds
salt to taste
4 whole cloves
1 inch flat cinnamon sticks
2 cardamom
1 tsp coriander seeds
0.5 tsp cumin seeds (cumin, jeera)
5 black pepper corns
0.25 tsp Shajeera (caraway seeds)
a pinch of nutmeg

How to prepare

Soak kidney beans overnight and cook in sufficient water until well cooked.
Drop a tea bag in 0.25 cup of hot water and let it steep for 2 minutes. Remove and discard the tea bag, but retain the water.
Grate a medium-sized onion, ginger, and slice green chillies lengthwise. Set aside.
Heat cloves, cinnamon, cardamom, coriander seeds, cumin seeds, black peppercorns, shajeera, and nutmeg in a skillet over medium heat. Stir constantly for 5 to 7 minutes. Remove from heat, grind into a powder, and set aside.
Heat oil in a kadai. When hot, add grated onion, garlic paste, ginger pieces, green chilli, and sugar. Fry until the onion turns pale brown.
Add the boiled kidney beans and powdered spices to the kadai. Fry on medium heat for 5 minutes.
Next, add 0.5 cup of water, the tea-infused water, and pomegranate seeds to the skillet. Cook on low heat until all the water evaporates.
Garnish with 0.5 cup of chopped onion pieces and coriander leaves. Serve very hot.
This dish goes well with puri, paratha, naan, or any kind of flatbread. If pomegranate seeds are not available, you may use 1 tsp of dry mango powder called "aamchur".

Variations

Add vegetables like bell peppers, carrots, or peas for added nutrition and flavor.
Use different spices or adjust the spice level to suit your taste preferences.
Try adding coconut milk for a creamy twist on this traditional dish.

Cooking Tips & Tricks

Soak the kidney beans overnight to ensure they cook evenly and become tender.

- Use a tea bag to infuse a unique flavor into the dish.

- Grind your own spices for a fresher and more aromatic taste.

- Garnish with fresh coriander leaves and chopped onions for added flavor and texture.

Serving Suggestions

Rajma Sundal pairs well with puri, paratha, naan, or any kind of flatbread. It can also be enjoyed on its own as a hearty and flavorful meal.

Cooking Techniques

Soak kidney beans overnight for even cooking.

- Grind your own spices for a fresher and more aromatic flavor.

- Garnish with fresh coriander leaves and chopped onions for added texture and flavor.

Ingredient Substitutions

If pomegranate seeds are not available, you can use dry mango powder (aamchur) for a tangy flavor.

- You can use canned kidney beans instead of dried beans for a quicker cooking time.

Make Ahead Tips

Rajma Sundal can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Rajma Sundal in a decorative bowl garnished with fresh coriander leaves and chopped onions for a visually appealing presentation.

Pairing Recommendations

Pair Rajma Sundal with a side of rice, salad, or yogurt for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Rajma Sundal contains approximately 250 calories, making it a satisfying and filling dish.

Carbohydrates

Rajma Sundal is a rich source of carbohydrates, providing energy to fuel your day. Each serving contains approximately 30 grams of carbohydrates.

Fats

This dish is cooked in vegetable oil, which provides healthy fats essential for overall health. Each serving contains approximately 10 grams of fat.

Proteins

Kidney beans are a great source of plant-based protein, making Rajma Sundal a nutritious option for vegetarians. Each serving contains approximately 10 grams of protein.

Vitamins and minerals

Rajma Sundal is packed with vitamins and minerals, including iron, potassium, and vitamin C. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions.

Summary

Rajma Sundal is a nutritious and delicious dish that is high in carbohydrates, fats, proteins, vitamins, and minerals. It is a well-rounded meal that provides energy and essential nutrients for a healthy diet.

Summary

Rajma Sundal is a flavorful and nutritious dish that is perfect for any occasion. With its blend of spices, kidney beans, and unique flavors, this dish is sure to become a favorite in your household. Enjoy it with your favorite flatbread or rice for a satisfying and delicious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer afternoon, and I had decided to visit my dear friend Meena. Meena was a wonderful cook, and I always looked forward to tasting her delicious creations. On that particular day, she had prepared a dish called Rajma Sundal.

As soon as I took my first bite, I was hooked. The flavors of the spices, the creaminess of the kidney beans, and the slight crunch of the fresh coconut all melded together in perfect harmony. I knew then and there that I had to learn how to make this dish myself.

Meena was more than happy to share her recipe with me. She explained that Rajma Sundal was a traditional South Indian dish made with kidney beans, coconut, and a blend of aromatic spices. She showed me the ingredients she used - kidney beans, grated coconut, mustard seeds, curry leaves, green chilies, ginger, and turmeric powder.

I watched intently as Meena went through the steps of making the Rajma Sundal. She cooked the kidney beans until they were tender, then added the grated coconut and spices to create a rich, flavorful sauce. The dish was finished off with a tempering of mustard seeds, curry leaves, and green chilies, which added a final burst of flavor.

I took notes as Meena cooked, making sure to capture every detail of the recipe. I asked her questions about the techniques she used and the reasons behind her ingredient choices. Meena was patient and thorough in her explanations, and I felt grateful to have such a knowledgeable friend to guide me.

After that day, I began making Rajma Sundal regularly. I practiced the recipe over and over again, adjusting the spices and proportions until I had perfected my own version of the dish. I shared it with my family and friends, who all raved about its delicious taste.

Over the years, I have made Rajma Sundal countless times. It has become a staple in my cooking repertoire, a dish that I turn to when I want to create a comforting and satisfying meal. I have added my own touches to the recipe, experimenting with different ingredients and techniques to make it my own.

But no matter how many times I make Rajma Sundal, I always think back to that first time I learned the recipe from Meena. It was a turning point in my culinary journey, a moment when I realized the power of cooking to bring people together and create lasting memories.

And so, every time I make Rajma Sundal, I am reminded of the friendship and generosity of Meena, who shared her recipe with me so many years ago. I am grateful for her guidance and inspiration, and I hope to pass on the tradition of making this delicious dish to future generations. Cooking is not just about following a recipe; it is about connecting with others, sharing stories, and creating lasting memories. And for me, Rajma Sundal will always hold a special place in my heart as a reminder of the joy and warmth that food can bring into our lives.