Rajma Masaledar (jain)
by Foodie #48100
09 Nov 2020
This recipe has been viewed 110425 times
The mouthwatering and quick rajma masaledaar (Jain)recipe of cooking rajma or chickpea beans in a spicy thick tomato based gravy. Serve the rajma or chickpea curry, cooked in Jain style without any onion or garlic with steamed rice. Enjoy and learn many vegetable recipe, rice recipe, lentil or dal recipe at tarladalal.com
Rajma Masaledar (jain) recipe - How to make Rajma Masaledar (jain)
Preparation Time: Cooking Time: 30 minutes (excluding pressurecooking time) Total Time:
1 cup soaked rajma (kidney beans)
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 finely 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
Method
- Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles).
- Drain, wash with clean water, keep aside.
- Grind 2 tbsp. cooked rajma with 1/2 cup water in a mixie.
- Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter.
- Add coconut, stir fry for a minute.
- Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
- Add all dry masala powder, stir for a minute.
- Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
- Add ground rajma, stir and cook till gravy is thick not watery.
- Add lemon juice, ghee, stir and remove into serving dish.
- Garnish with chopped coriander.
- Serve hot with steamed rice or naans, etc
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