Kidney Beans Sundal is a nutritious and flavorful South Indian dish, typically enjoyed as a snack or side dish during festivals or as part of a healthy meal. It is made by tempering cooked kidney beans with mustard seeds, curry leaves, and a medley of spices such as asafoetida, dried red chilies, and fresh grated coconut. The dish is quick to prepare and offers a good balance of protein and fiber from the beans, making it both filling and healthy. Kidney beans sundal is lightly spiced, allowing the natural flavors of the beans and coconut to shine through. It is often garnished with fresh coriander, adding a refreshing touch to the dish. Traditionally made during festivals like Navaratri, sundal is enjoyed by people of all ages and can be a wholesome alternative to processed snacks. This simple yet tasty dish is perfect for anyone looking for a light and nutritious meal option.

Ingredients
1/2 cup red kidney beans (rajma, sigapu mochai)
1/4 cup grated coconut
1/2” piece ginger
2 green chili peppers
A pinch of asafoetida (hing, perunkayam)
Unrefined salt to taste
To Temper
1/2 tsp mustard seeds
2 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
Another pinch of asafoetida
Method
Wash and soak the kidney beans overnight
Drain the water
Add just enough water to cover the beans
Pressure cook for 3-4 whistles
Open the lid of the pressure cooker after the steam has released naturally
Reserve the stock
Set aside
Grind the coconut, green chili peppers, asafoetida and ginger coarsely without adding any water
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils
When the lentils begin to turn golden brown, add the curry leaves and asafoetida
Add the kidney beans, 1/4 cup reserved stock and salt
Cook until the water evaporates completely
Add the ground masala
Mix well and cook for a couple of hours more
Remove from heat and serve hot with your cuppa
Enjoy!