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.