Spicy Kidney Bean and Yogurt dish
Serving 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 50 minutes
|3 Cups||Boiled Rajmah|
|1 Large||Onion Cut length Wise|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Finely Chopped Green Chillies|
|1 Teaspoon||Garlic Paste|
|0.5 Cup||Cooking Oil|
|1 Teaspoon||Cumin Seeds|
|1 ||Pinch of Hing|
|5 ||Whole Red Chillies|
|1 Tablespoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder|
|1 Teaspoon||Garam Masala|
| ||Salt To Taste|
|2 Tablespoons||Finely Chopped Coriander leaves|
Soak Rajmah over night with 5 times the water ans one tea spoon of salt. In the morning check if there is enough water to boil it as rajmah will sock some. If not add some water and pressure cook it for 25 minutes at high flame.
Now in a frying pan heat oil add cumin, whole red chillies and hing and fry it till cumin turns brown. Then add onions and fry them till they turn golden brown.
Then add ginger paste, garlic paste and green chillies to it and fry them for 2 minutes. Then add Gram masala, Turmeric powder,salt, Coriander powder and fry masala for 1 minute at medium flame.
In a bowl mix yogurt with 1 cup of water add this yogurt to masala and remove it from the flame.
Now add this masala and yogurt mix to the rajmah and cook it for another 5 minutes without pressure at low flame.
Garnish it with coriander leaves serve it hot with rice, makki ki roti or chappati.
Kidney beans, Rajmah, Pahari Style Rajmah, Indian regional Recipes, Indian recipes