Simple Rajma Sabji

These Rajma beans are a very rich source of potassium, iron and calcium
In this recipe I will show you how to cook them with little amount  spices and get a delicious outcome.

Serves 4
2 cups of boiled red kidney beans
1 teaspoon cumin seeds
1 teaspoon dry mango powder
½ teaspoon turmeric powder
1 teaspoon red chilli powder
2 cloves
2-3 bay leaves
1 teaspoon chopped ginger
2 chopped tomatoes
1 teaspoon sugar
2 teaspoons salt
1 tablespoon oil
½ cup chopped cilantro

Process: These beans are known to take longest time to boil. I would suggest you to soak them overnight and then whistle them for 3 to 4 whistles. If you pressure cook them without soaking it is going to take nearly 7 to 8 whistles.

Heat oil in a cooking pot, add ginger, bay leaves, cloves and cumin seeds. Saute for few minutes and then add the chopped tomatoes, along with powdered spices, salt and sugar. Cover with a lid and cook for 2 minutes on medium heat. Add the beans, 2 cups of water, bring it to a boil and then reduce the heat to low, cover with a lid and cook the beans for 10minutes. Turn off the stove and garnish with fresh cilantro.

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