Thursday, 10 October 2013


Ingredients :-
Rajma (Red Kidney Beans) - 1 cup (Soaked over night)
Capsicum - 1 large (Chopped in small cubes)
Onion- 2 nos. (Finely chopped)
Ginger n Garlic - 1 tsp (Finely chopped)
Tomato - 1 large (Finely chopped)
Chopped Green Chilies (as per your choice)
Chopped Coriander leaves 
Tomato Ketch-up - 1/4 cup
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1 tsp
Amchur (Dry Mango) Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kaoori Methi (Dry Fenugreek leaves) - 1 tsp
Sugar - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Whole Coriander (Gota Dhania) Seeds - 1/2 tsp
Black Pepper (Gota Kali Mirch) - 1/2 tsp
Cinnamon - 1 inch, Cloves - 2
Asafoetida (Hing) a pinch
Lemon Juice - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method :-
Boil the soaked rajma in a pressure cooker with water and salt. Cook up to 3-4 whistles or till it soft. Heat oil in a pan or kadhai. Add cumin, mustard, coriander seeds, whole black pepper and cinnamon, cloves, hing. Let it splutter. Add chopped Onion and saute, next add chopped ginger and garlic, chopped green chillies to it and fry for 2-3 minutes. When the raw smell goes from the ginger-garlic, add chopped tomatoes and a little bit salt. Saute for a while. Add boiled rajma to the pan and mix well. Add all the dry powders (cumin-coriander-pepper-amchur-kasoori methi-turmeric) and mix it thoroughly. Then add the chopped capsicum to the rajma and cook for a while. Add tomato ketch-up and mix it well. Stir it continuously. Add sugar and salt as per your taste and cover it for just 2 minutes, so that all tastes blend with each other. Sprinkle lemon juice and garnish with chopped coriander leaves and switch off the flame. Serve your Spicy Dry Rajma-Capsicum masala with Roti or naan... Enjoy your healthy Dinner !!!   

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