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Jain Rajma Masala

Rajma Masala

Serving : 2 Person

Ingredients :

  • 300g Boiled Rajma (Black/Red Kidney Beans)
  • 1/2 Capsicum (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 2 tsp Oil
  • 1 tsp Cumin (jeera) Seeds
  • 2 Cloves (lavang)
  • 4-5 Whole Black Pepper (kali mari)
  • 2 tsp Garam Masala Powder
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander-Cumin (dhania-jeera) Powder
  • 2 tbsp Curd/Yoghurt
  • 1/2 tsp Aamchoor Powder
  • 1 tsp Fresh Mint Leaves (finely chopped)
  • Salt To Taste
  • Coriander to Garnish

Method : Soak rajma for 8-10 hours. Pressure cook the rajma for 4-5 whistles, drain out water and keep it aside.

Heat oil in a pan, add cumin seeds, cloves and whole black pepper and let it splutter. Add capsicum, tomatoes, and rest of the dry masalas. Let the tomatoes soften and then add 2 tbsp curd and 1/2 cup of drained rajma water, mix everything properly and bring it to boil. Add rajma and wait till boiling resumes. Add chopped mint leaves to the curry and blend everything with a hand blender(Do not make it very juicy, leave it to a coarse consistency).Bring it to a boil once again.

Garnish with chopped coriander and serve hot with jeera rice.

 

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2 Comments on “Rajma Masala

  1. Dear Sir or Madam,
    My name is Leticia Avierkiieva and I am a contributor at http://www.mycitycuisine.org, a wiki project. I am currently working on an article about Bhinda nu Shaak for the project, and am in need of a photo for the article.
    I wanted to inquire in regards to your photo:
    http://www.jainfoodie.com/page/5/
    The photo would be perfect for the article. Would you be willing to give mycitycuisine.org permission to use your photo for the project?
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    2.) I certify that I am the owner of this photo. I release all rights of this photo and place this photo in the public domain.
    I thank you in advance and look forward to hearing from you.
    Best regards,
    Leticia Avierkiieva ( Please reply to gourmand86@yahoo.com with this request)
    PS: mycitycuisine.org is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.