Kashmiri Rajma Sundal – A Navaratri recipe

Rajma Sundal - A Navaratri recipeSundal and Navaratri’s are inseparable. We follow tradition of golu in our family, but this year we do not have. Still we give haldi-kumkum to ladies who invite us to partake prasadam from their house. When I was a young girl, my mother will ask me and my sister to represent her to neighbor’s house. Every house will ask us to sing a song before giving prasadam.

I had never learnt music formally but can sing enough to get prasadam. Mami, cannot refuse prasadam just because I did not sing well, right. I was never shy to sing in my young age.

Now, after growing up, given its health benefits and ease of cooking, I cook sundal at least 4 days a week. It is such a simple dish and I take it to office to have as a snack around 4pm. Good right J

Here is Rajma Sundal, I prepared and packed for my snack. Do try and let me know your feedback on this recipe.

 Kashmiri Rajma recipe

Recipe Cuisine: Indian   | Recipe Category: Snack

Prep time: 5 mins |Cook time:  20 mins   | Soaking time: 10 hours| Serves: 2



Kashmiri Rajma – ½  cup

Salt – as needed

Grated coconut – 3 tablespoon


Sundal Powder : To grind:

Channal dal – 1 tablespoon

Coriander seeds (Dhania) – 1 tablespoon

Red chilli – 2 nos


To temper:

Oil –  1 table spoon

Mustard – ¼ tsp

Red chilli – 2 nos

Curry leaves – 1 spring


  1. Soak Rajma overnight in sufficient water. Drain water and wash again. Rajma will bleed color which is normal.
  2. Add few spoon of water and pressure cook rajma till tender. Rajma takes slightly more time to cook. Give at least 5 whistle or cook for 15 min.
  3. Post cooking, Rajma should burst. If not, check the cooking by pressing them to see if you are able to mash them with your fingers.
  4. Dry roast the ingredients given in the “To grind” list and grind them to coarse powder.
  5. In a kadai, heat oil and temper. Add cooked Rajma, salt and powder as above. Give it a stir.
  6. Switch off, and then add grated coconut.



  1. Basic Sundal powder has many uses. You can use it for poriyals (Curries) and use it for making Arachuvitta sambar and kootu. I always have it handy in my kitchen.
  2. Just add a few spoon of water and cook Rajma. Rajma would cook based on the water it had absorbed.

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