Rajma Masala
Makes one serving 1/2 cup rajma (red kidney beans), soaked overnight and drained 1 small onion, finely chopped 1 small tomato, finely chopped 1 tsp ginger-garlic paste 1 green chili, finely chopped 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp coriander powder 1/4 tsp cumin powder Salt to taste 1 tsp oil 1 cup water Coriander leaves for garnishing
Nutrient details
Fats : 7.5
Protein : 8.8
Fibre : 10.0
Carbs : 10.0
Ingredients for this Recipe
Rajma (red kidney beans), soaked overnight and drained
1/2 cup
Small onion, chopped
1 no
Small tomato, chopped
1 no
Ginger garlic paste
1 tsp
Green chili, finely chopped
1 tsp
Turmeric powder
1/4 tsp
Red chilli powder
1/2 tsp
Coriander cumin seed powder
1/2 tsp
Salt to taste
0
Oil
1 tsp
Water
1 cup
Coriander leaves for garnishing
1 tbsp
Preparation
1. Heat oil in a pressure cooker or a pot.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
6. Add soaked rajma and water. Stir well to combine.
7. Close the lid of the pressure cooker or pot and cook on high heat for 5 whistles (about 10-12 minutes).
8. Turn off the heat and let the pressure release naturally.
9. Open the lid and check if the rajma is cooked through. If not, cook for another whistle or 5-7 minutes until it is cooked.
10. Garnish with coriander leaves and serve hot with rice or roti.