Rajma Curry ( Know Your Dals and Pulses )

Rajma Curry ( Know Your Dals and Pulses )

Added to 37 cookbooks   This recipe has been viewed 16312 times

A world-famous recipe from the kitchens of punjab, this is not just delicious but also wholesome and filling when served with chawal.

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Rajma Curry ( Know Your Dals and Pulses ) recipe - How to make Rajma Curry ( Know Your Dals and Pulses )

Soaking Time:  8 Hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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3/4 cup kashmiri rajma (kidney beans) , soaked overnight
2 tbsp oil
1/2 tsp cumin seeds (jeera)
25mm. (1”) stick cinnamon (dalchini)
1/2 cup sliced onions
1 tbsp thinly sliced ginger (adrak)
2 slit green chillies
1/4 tsp turmeric powder (haldi)
2 tbsp coriander (dhania) powder
salt to taste
1 1/2 tbsp dried mango powder (amchur)
1/2 tsp black salt (sanchal)

For The Garnish
2 tbsp chopped coriander (dhania)
2 tsp ginger (adrak) juliens
  1. Drain the water from the rajma, wash and keep aside.
  2. Heat the oil in a pressure cooker and add cumin seeds and cinnamon.
  3. When they crackle, add the onions and sauté for a few minutes till they turn translucent.
  4. Add the ginger and green chillies and sauté for a few more minutes.
  5. Add the soaked rajma, turmeric powder, coriander powder, salt and 3 cups of water and pressure cook for 4 to 5 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Add the dry mango powder and black salt, mix well and simmer for a few more minutes, stirring once in between. Serve hot garnished with coriander and ginger juliens.

Nutrient values (Abbrv) per serving
Energy171 cal
Protein6.7 g
Carbohydrates18.3 g
Fiber1.7 g
Fat7.9 g
Cholesterol0 mg
Sodium5.2 mg

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