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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


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


  • 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.


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
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