This is a typical Punjabi recipe that is enjoyed with rice by all!
Provided by SavitaJ
Categories Side Dish Beans and Peas
Time 8h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.
- Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.
- Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
- Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 52.5 g, Cholesterol 0.1 mg, Fat 3.7 g, Fiber 13.4 g, Protein 18.2 g, SaturatedFat 0.6 g, Sodium 46.6 mg, Sugar 4.2 g
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