Wednesday, 30 May 2012

RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS)


INGREDIENTS
  • Rajma (Kidney Beans)-1 cup
  • Tomatoes puree form-4
  • Turmeric powder-1/2 teaspoon
  • Coriander powder (dhania powder)-1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Ginger (grated)-1 inch
  • Garam masala powder-1/4 teaspoon
  • Green chillies sliced-1
  • Oil- tablespoon
  • Salt-2 teaspoons
  • Water-4 cups
METHOD
  • In a pressure cooker, add water, rajma, 1 teaspoon salt & half of the turmeric powder.
  • Pressure cook rajma for the time as required by your respective pressure cooker. In my case, i used Hawkins Futura which took approximately 50 minutes on a low flame.
  • In the meantime, prepare tadka for the rajma.
  • Heat oil in a pan, add asafoetida (hing) & as it starts to splutter, add cumin seeds (jeera) & as they splutter, add the grated ginger.
  • As the ginger turns golden brown, add tomatoes & green chillies to the mixture.
  • Add turmeric powder & coriander powder (dhania powder) & as the mixture starts leaving oil, add 1 teaspoon salt, red chilli powder, garam masala powder & mix well.
  • As the mixture leaves oil, add it to the rajma that you have boiled in the pressure cooker.
  • Cook them well for around 10-15 minutes, as a good gravy is formed.
  • Rajma are ready to serve.
*You can add amchoor (mango powder) as per taste but i don't prefer adding it as the sourness of the tomatoes is enough for the rajma & if we add amchoor, it willl make rajma sour.



2 comments:

Anonymous said...

Delicious!!!

Anonymous said...

Yaaa...i tried it too today...truly delicious....

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