Rajma Sundal

Rajma Sundal – Sundal Varieites for Navarathri (Dasara festival)

rajma sundal
Rajma Sundal

Navratri is round the corner and its time for Sundal. Rajma Sundal recipe is an easy to make and tasty neivedhyam among the sundal varieties for Navarathri. It can be eaten as a light meal anytime be it breakfast or an evening snack. Rajma or black beans need to be soaked in lots of water overnight, washed thoroughly in fresh water before being pressure cooked till soft. Ensure you use good quality rajma.

Sundal is a South Indian savory snack prepared with legume and dal varieties like kabuli chana (white chickpeas), kala chana (black chickpeas), black eyed peas (lobia), rajma (black beans), peanuts, battani (dried peas), chana dal, green gram and sweet corn. Soaked and cooked legumes are tempered with spices, curry leaves, green chilies and garnished with fresh coconut. There is another version of sundal where a spiced powder (masala/kura podi)) of roasted chana dal, cumin seeds, coriander seeds, fennel seeds and red chilis is sprinkled over the tempered sundal. Sprinkle this masala powder over the prepared Rajma sundal and your Rajma Masala Sundal is ready.

Rajma Sundal

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  rajma


  •   Rajma - 1 cup, boiled till soft in salted water and drained (black beans)
  •   Green chili-ginger paste - 1 tsp (optional but recommended)
  •   Coconut - 2 tbsps, freshly grated
  •   Lemon juice - 1 tsp (optional)
  •   Fresh coriander leaves - garnish
  •   For tempering:
  •   Mustard seeds - 1/2 tsp
  •   Urad dal - 1 tsp (split gram dal/minappa pappu)
  •   Curry leaves - 1 sprig
  •   Asafoetida - pinch (hing/inguva)
  •   Red chili - 1, tear and de-seed

Method for making Rajma Sundal

Soak rajma in water for at least 7-8 hours or overnight. Drain water, wash the soaked rajma in fresh water and pressure cook rajma with 1/2 tsp salt and 1 1/2 cups water upto 4 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
Heat a pan, add oil and once hot, add mustard seeds. Allow them to splutter. Add urad dal and as they turn red, add asafoetida, curry leaves and red chili.
Immediately add the green-chili ginger paste and saute for a few seconds. Add the boiled rajma and toss the contents on medium flame.
Turn off flame and add grated coconut and mix well. Remove to a serving bowl. Add lemon juice and garnish with fresh coriander leaves.


  •   Another variation is to add a tsp of kura podi/masala powder. Kura podi is prepared by dry roasting a 2 tsps of coriander seeds, a tsp of channa dal, 1/2 tsp cumin seeds, pinch fennel seeds, small cinnamon stick (1/") and a red chili, cooled and ground to a fine powder.


Rajma sundal, made for Dasara festival, is an easy to make & tasty prasadam among Navarathri sundal recipes. Sundal varieties make for good Upwas recipes.
  • http://herbsspicesandtradition.blogspot.ca sadhna grover

    Nice recipe, I always make rajma curry, I like th idea of making dry like this, thanks for sharing.

  • Bhanumathiyv

    Sailu Garu, please start navaratri neivedyam series.

  • Ventair Kitchen Chimney

    Very delicious and delicate recipe

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