Rajma Masaledar


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The spicy and quick rajma masaledaar recipe of cooking rajma or beans in a spicy thick onion-tomato based gravy. Serve the rajma or chickpea curry with steamed rice. Enjoy and learn many vegetable recipe, rice recipe, lentil or dal recipe at tarladalal.com

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Rajma Masaledar recipe - How to make Rajma Masaledar

Preparation Time:    Cooking Time:    Total Time:    
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1 cup rajma (kidney beans), soaked overnight in plenty of water
1 cup chopped tomatoes
1 capsicum, chopped
1 stalk of curry leaves (kadi patta)
1 tbsp finely chopped coriander (dhania) leaves
2 green chillies , slit lenthwise
1/4 cup grated coconut
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala powder
1/2 tsp sambaar powder
3 to 4 pinches of asafoetida (hing)
salt to taste
1 lemon
1/2 tsp cumin seeds (jeera)
1 tbsp ghee
2 tbsp oil

  1. Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles).
  2. Drain, wash with clean water, keep aside.
  3. Grind 2 tbsp. cooked rajma with 1/2 cup water in a mixie.
  4. Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter.
  5. Add coconut, stir fry for a minute.
  6. Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
  7. Add all dry masala powder, stir for a minute.
  8. Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
  9. Add ground rajma, stir and cook till gravy is thick not watery.
  10. Add lemon juice, ghee, stir and remove into serving dish.
  11. Garnish with chopped coriander.
  12. Serve hot with steamed rice or naans, etc

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This recipe was contributed by puja_c on 01 Dec 2001

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