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 liquidRemoving 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