Fresh Rajma Sundal

Perfect for snack boxes, festive spreads, or even a quick evening bite, this fresh rajma sundal recipe proves that healthy food can be exciting, vibrant, and simply irresistible!

About This Recipe

There are days when a visit to the organic store turns into a mini adventure. Rows of neatly stacked fruits, colorful vegetables, and seasonal beans often spark ideas for new recipes. On one such trip, I stumbled upon a beautiful surprise – fresh pink rajma beans. These plump, blushing beans are a rare find in the store near my home, and I could not resist picking up a kilo.

While I had a few other dishes in mind, I decided to put them aside and prepare something quick, light, and refreshing – Fresh Rajma Sundal. This dish is simple yet wholesome, tangy yet mildly spicy, and above all, loaded with nutrition.

Fresh rajma is mostly available in winter months and is a wonderful source of protein, fiber, and essential nutrients. Turning it into a sundal (the South Indian version of salad) makes it not only healthy but also incredibly versatile.

Whether you want to pack it into your child’s snack box, carry it as an office lunch, or serve it as a Navratri special, this fresh rajma salad ticks all the boxes – healthy, tasty, and fuss-free.

What is Sundal?

For those new to South Indian cooking, sundal is a lightly spiced preparation made with legumes or beans. It is often tempered with basic spices and sometimes finished with coconut. It is served as prasadam during festivals like Navratri but also works wonderfully as an everyday snack or side dish.

Unlike heavy curries, sundal is dry, easy to carry, and can be enjoyed warm or at room temperature. Traditionally made with chickpeas, black chana, or white peas, I decided to experiment with fresh rajma – and the result was a refreshing rajma salad with a South Indian twist.

Why Choose Fresh Rajma?

Most of us are used to the dried rajma variety that requires soaking and cooking for long hours. Fresh rajma, on the other hand:

• Cooks faster – no need for overnight soaking.
• Tastes lighter – has a softer texture and a slightly sweet flavor.
• Highly nutritious – packed with protein, dietary fiber, iron, and essential vitamins.
• Seasonal treat – since it is not available year-round, making the most of it during winter is a must.

When cooked with crunchy vegetables and tangy raw mango, fresh rajma sundal becomes a wholesome snack that’s both satisfying and nourishing.

Tangy and Spicy Fresh Rajma Sundal

INGREDIENTS:

• 2 cups Fresh Rajma/Kidney Beans
• 1 Carrot, scrape the outer skin and grate
• 1 Onion, peeled and finely chopped
• ½ Raw Mango, peeled and cut into small cubes
• 1 Green chili, finely chopped
• ½ tbsp. fresh ground Pepper powder
• ½ tbsp. roasted Cumin powder
• Salt, as per taste
• 1 tbsp. Olive oil
• 1 tbsp. fresh Lemon juice
• 2-3 fresh Mint leaves for garnish

PREPARATION:

• Wash and pressure cook fresh rajma in enough water for 2-3 whistles until they turn soft not mushy.
• Once the pressure settles, drain the excess water and set aside.
• In a skillet, heat oil and toss sliced onions, grated carrot, green chili and diced raw mango for 1 minute. Add in cooked rajma and sauté by adding salt and roasted cumin powder.
• Turn off the flame and toss by adding pepper powder. Sprinkle lemon juice and serve by garnishing with mint leaves.
• Add love to make this fresh rajma sundal taste ‘Yummy’.

NOTE:

You can even add fresh grated coconut on top before turning off the flame.