Rajma Curry ( Know Your Dals and Pulses )
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 15550 times
A world-famous recipe from the kitchens of punjab, this is not just delicious but also wholesome and filling when served with chawal.
- Drain the water from the rajma, wash and keep aside.
- Heat the oil in a pressure cooker and add cumin seeds and cinnamon.
- When they crackle, add the onions and sauté for a few minutes till they turn translucent.
- Add the ginger and green chillies and sauté for a few more minutes.
- Add the soaked rajma, turmeric powder, coriander powder, salt and 3 cups of water and pressure cook for 4 to 5 whistles.
- Allow the steam to escape before opening the lid.
- 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
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