Rajma Saagwala

by Tarla Dalal

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Rajma

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A nutritious protein and fibre rich dish that's delicately flavoured. Amaranth (chawli leaves) can be substituted with other greens like spinach or fenugreek.

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Preparation Time : 15 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

1/2 cup rajma (kidney beans), soaked , cooked and drained
3 cups chawli (cow pea) leaves , chopped
1/2 tsp cumin seeds (jeera)
2 to 3 green chillies, chopped
1 tsp chopped ginger (adrak)
1 tsp garlic, chopped
1/2 cup chopped onions
1/4 tsp turmeric powder (haldi)
1/4 tsp sugar (optional)
1/4 cup fresh cream
1 1/2 tsp oil
salt to taste

Method

Heat the oil and add the cumin seeds. When they crackle, add the green chillies, ginger, garlic and onions and sauté for 4 to 5 minutes.
Add the amaranth leaves, rajma, turmeric powder and salt and bring to a boil.
Add the cream and sugar and simmer for another 5 to 7 minutes.
Serve hot with parathas.

RECIPE SOURCE : Swadisht Subzian