Rajma Dry Curry Recipe - Ingredients
Serves: 1
Cooking Time: 25 mins
Rajma (Kidney Bean) - 1/2 cup
Onion - 1 small sized chopped finely
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste
To temper :
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - few
To grind to a paste :
Coconut - 3 tbsp
Fennel Seeds - 3/4 tsp
Garlic - 3 to 4 pearls
Red Chillies - 1.5
Method:
1.Soak rajma overnight or for atleast 7-8 hours. Pressure cook it until soft for 5-6 whistles(depends on the variety),Set aside. Grind the ingredients listed under 'to grind' to a semi fine paste(no water needed sprinkle few drops if needed.
2.Heat oil in a pan and add the items under 'to temper' - allow it to splutter. Then add onion and ginger garlic paste and saute till golden brown.
3.Then add the paste and saute for a minute, Then add required salt, chilli and garam masala powder and add little water to make it gravy consistency.
4.Then add pressure cooked rajma and mix well. Saute and cook till the gravy turns dry.
Serve with hot rice or even rotis.
My Notes:
