Rajma podi sundal- kidney beans salad

kidney beans salad. rajma sundal, podi sundal
Rajma or kidney beans is one of the world’s super healthiest foods. Next to chickpeas, most vegans and vegetarians add kidney beans to their diet for the nutrition quotient towards proteins. With respect to kidney beans, it definitely is the fact that this bean contains the trace element molybdenum needed for the body. When cooked right the rajma creates flavourful curries and Kidney bean salad. Here is more about molybdenum in kidney beans. 

Why does our body need molybdenum?

Sulphites are common additives found in the packs at salad bars, grapes and dressing.  Invariably, being vegetarians, we often end up at the salad bar with some dressing to go on top and yes it contains sulphites.  The mechanism to flush it out of our body system is through the enzyme sulfite oxidase.
Molybdenum is the key ingredient of this enzyme.  Thereby molybdenum aids the process of oxidation of sulphites.
Sulphites occur naturally in products of fermentation and are allies to improve the shelf life of products even dry fruits. The real issue is when a person is sensitive to sulphite or if the levels of the enzyme in the body are low!! It can cause allergic symptoms,  increased heart rate, headaches or even disorientation. so here we have kidney beans in the diet, supplying the necessary molybdenum is assured. ( this is not nutritional advice).

Podi sundal with Rajma

Rajma sundal is a nutritious snack you can prepare with kidney beans during the festival seasons. Starting from the dried bean, you can prepare this delicious kidney beans salad with a little bit of prep and save it for 3-4 days in the refrigerator. Unlike the usual sundals, there is no coconut used in this podi sundal recipe.
First prep up the Sundal podi – This is a flavourful mix of roasted lentils and spices that flavours this sundal. It is a great pantry staple and stays good for a month in an airtight container. When added to the cooked kidney beans, it is podi sundal. 
Time for the kidney beans – The kidney beans come in a variety of colours from pale brown with a variegated appearance to a dark reddish-brown one. I have used the darker coloured one for this recipe. Soak the beans well ahead for 8 hours before cooking them in a pressure cooker or instant pot.  Cook till they can be crushed when squashed, but don’t turn mushy. 
Tempering – The classic South Indian tempering makes the whole kidney beans salad come together.
Lemon – The lemon juice lightens the rajma sundal and forms a gentle dressing with the podi. 
The details of all the ingredients and quantities are in the recipe card below. Save it or pin it to your board for later use.
kidney beans snack

Rajma podi sundal

Kidney bean salad with south indian flavours perfect for Navrathri, Ganesha utzav, a snack box or in your poke bowls.
Prep Time 10 mins
Cook Time 30 mins
soaking time for the kidney beans 8 hrs
Total Time 8 hrs 40 mins
Course Appetizer, Snacks, Soups and salad, Traditional
Cuisine diabetic friendly, gluten free, Indian, Kids choice, South indian, Summer, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

For saoking the beans

  • 1 cup kidney beans Rajma
  • 3 cups drinking water

To cook the kidney bean

  • 3 cups drinking water
  • 1/2 tsp salt

To make the podi sundal

  • 3 tbsp sundal podi
  • 2 tbsp Lemon juice
  • 1 tbsp coriander leaves

For the tempering

  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 medium dry red chillies
  • 5-7 curry leaves

Instructions
 

  • Wash and soak the dry kidney beans in water, covering them with three cups of water, for about 8 hour till they swell up to double the size.
  • Drain the water.
  • Into a pressure cooker or instant pot - add the soaked beans a pinch of salt and 3 cups of water.
  • Cover and pressure cook for 3 whistles or 17 minutes in the instant pot under high pressure.
  • Let the pressure relase naturally.
  • Drain the beans and add them to the mixing bowl.
  • Add the sundal podi, coriander leaves and lemon and toss mix the salad.
  • Set a small frying pan to medium heat, add the oil and the ingredients for tempering.
  • When the mustard seeds splutter add this to the cooked bean mix and toss well.
  • The rajma sundal is ready.

Notes

Using canned beans
 drain out the water, wash off the excess salt and use directly with the tempering sundal podi, lemon and herbs.
The soaking liquid
Removing the soaking liquid helps in reducing the gas formation associated with the beans. 
The cooking liquid. 
The cooking liquid remaining from the pressure cooked beans can be added to curries and stews as they are nutritious. 
 
Keyword Indian vegetarian dinner, Stirfry, warm salad
Tried this recipe?Let us know how it was!

Serving this rajma sundal

Naivedyam Platter –The rajma sundal is an excellent addition to the Navaratri naivedyam with lemon rice and peanut ladoo.

Poke bowls- You can easily use this recipe as a snack or an add on to your poke bowls for that protein content. To the same poke bowl, I will add spinach, tomatoes, cooked quinoa and some pickled cabbages. Add in a creamy avocado chutney as the dressing and your poke bowl is ready.

Snack box for school – the Rajma sundal with a couple of slices of pear works is a perfect brain food mix.

Planning on a Navratri or Ganesha Chaturthi menu?

Festival times can be a strain if you are don’t plan ahead. I love the ease of these bean salads to add to the naivedyam platter for Bommai golu and Ganesha utsav. 

Navarathna sundal – a nine bean salad.

Gugillu – spicy chickpea salad with tempering and curry leaves.

Pachapattani sundal– Frozen green peas salad with coconut and lemongrass.

More recipes with Kidney beans.

Dhaba style rajma masala- Get your naans ready to dip into this creamy delicious rajma masala.

Watermelon and rajma stew- a Winter perfect stew with watermelon ( or watermelon rind ) is a lighter soup version and not as thick as a curry.

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rajma sundal. kidney beans salad

 

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18 Comments
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Poonam Bachhav
4 years ago

Healthy share !

Shobha Keshwani
3 years ago

Yummy yummy.. and healthy too. I could finish the bowl in no time.

dhwani mehta
3 years ago

Looks divine. I have tried sundal many times with different legumes. But never tried with Rajma. bookmarking this.

PRAJAKTA SUKHATME
PRAJAKTA SUKHATME
3 years ago

Like the different combinations of sundal recipes. This looks so yummy and healthy. Great share

themadscientistskitchen
3 years ago

Simple, healthy and delicious share. The info on molybednum is new to me. In fact, the word itself is new thanks. Will check it out.

Anshu
3 years ago

Looks absolutely delectable; idea of making rajma Sundal is very new and unique for me. Bookmarking to make it soon.

Vanitha Bhat
3 years ago

Love rajma and love sundal!! I could not ask for anything more in this dish….superb share!

Shalini Digvijay
3 years ago

never tried a sundal with rajma. sounds interesting

code2cook
code2cook
3 years ago

We love rajma in snack or for chat items. But my kids are not too keen to enjoy. due to which we dont cook now a days. Looking for some recipe to hide this.

geetha priyanka
3 years ago

Such a simple and healthy sundal recipe. with rajma. Lovely share….

sasmita
3 years ago

Love rajma always 🙂 Though I have never tried sundal yet, still yours are tempting me to try using rajma surely !!! LOvely share dear seema 🙂

jagruti
3 years ago

I would eat this for my lunch, such a healthy, delicious and easy recipe.

Preethi'sCuisine
3 years ago

Love this simple and healthy Rajma sundal recipe. Fab share.

Priya Vj
15 days ago
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Love rajma always but have never tried sundal. This rajma podi sundal sounds so delish can’t wait to have it

archana
archana
14 days ago
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Ahhh! Rajma sundal sounds a delight to the tastebuds! The fact that we get molybdenum will be incidental to the girls but for me as a mother essential. Thanks for the info about molybdenum.

Jayashree T.Rao
14 days ago
Rating :
     

Rajma sundal is ideal for the festive season. Having the sundal podi is handy. Nice and easy recipe Seema.

Mayuri Patel
13 days ago
Rating :
     

What a delightful and nutritious way to enjoy red kidney beans or rajma. Makes a healthy snack option. Love the idea you’ve suggested to use as a part of the poke bowl.

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