Dassana's Veg Recipes · by Dassana Amit

Rajma Sundal (Kidney Beans With Coconut)

Name: Rajma Sundal (Kidney Beans With Coconut)
Prep time: 5 min
Cook time: 30 min
Total time: 515 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 cup kidney beans ((rajma)); enough water (- for soaking rajma overnight); 1 teaspoon salt; 4 cups water (- for pressure cooking rajma ); 1 to 2 tablespoons sesame oil (or sunflower oil or peanut oil); 1 teaspoon mustard seeds; 1 teaspoon urad dal ((split and hulled black gram)); 12 to 15 curry leaves; 2 dry red chilies ((broken and seeds removed)); 1 pinch asafoetida ((hing)); salt (as required); 2 to 3 tablespoons grated coconut (fresh or frozen)

NUTRITION · PER SERVING515M COOK

CAL 11%·PRO 22%

CARBS 32G60% OF CAL

8G FIBER22G OTHER2G TOTAL SUGAR

FAT 5G21% OF CAL

1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian dry curry of kidney beans tempered with mustard seeds, curry leaves, and fresh coconut. Aromatic, vegan, and onion-garlic-free.

sidebeansdairy freegluten freeveganvegetarian

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Ingredients

serves 4

1 cup kidney beans ((rajma))
enough water (- for soaking rajma overnight)
1 teaspoon salt
4 cups water (- for pressure cooking rajma )
1 to 2 tablespoons sesame oil (or sunflower oil or peanut oil)
1 teaspoon mustard seeds
1 teaspoon urad dal ((split and hulled black gram))
12 to 15 curry leaves
2 dry red chilies ((broken and seeds removed))
1 pinch asafoetida ((hing))
salt (as required)
2 to 3 tablespoons grated coconut (fresh or frozen)

At a glance

PER SERVING · TIME 515M