Priya's Dahi Rajma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dried kidney beans (rajma) (soaked overnight)1 tbsp ginger root (grated)1/2 tsp turmeric1/2 tsp Kashmiri chili powder (can use regular red chili powder)1/2 tsp black pepper 1 1/2 tsp sunflower oil 1 tsp cumin seeds Large pinch asafoetida (hing)1 1/4 tsp salt 1/4 tsp amchur 1/8 tsp garam masala 1/2 cup plain whole milk yogurt
1. Wash and soak the kidney beans in about six cups of water for at least 6 hours.
2. Mix grated ginger, coriander powder, turmeric, Kashmiri chili powder and black pepper in a small bowl with enough water to form a paste.
3. Heat the oil in pressure cooker. Once the oil is hot, add cumin seeds and asafoetida.
4. After cumin seeds change color, add the spice mixture and sauté until the oil starts to separate.
5. Add rajma and sauté in spices for two minutes. Then, add three cups of water and cook for fifteen minutes.
6. After pressure cooker cools, open cooker and lightly mash and stir beans. Add salt, amchur and garam masala.
7. To thicken the masala, remove about 15 rajmas, mash them, and stir them back into the rajma.
8. Add more water as necessary. Turn heat on low and cover for about 10 minutes. Adjust salt, black pepper, amchur and garam masala as necessary.
9. Stir in the yogurt, and then serve.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRIYATLS.
2. Mix grated ginger, coriander powder, turmeric, Kashmiri chili powder and black pepper in a small bowl with enough water to form a paste.
3. Heat the oil in pressure cooker. Once the oil is hot, add cumin seeds and asafoetida.
4. After cumin seeds change color, add the spice mixture and sauté until the oil starts to separate.
5. Add rajma and sauté in spices for two minutes. Then, add three cups of water and cook for fifteen minutes.
6. After pressure cooker cools, open cooker and lightly mash and stir beans. Add salt, amchur and garam masala.
7. To thicken the masala, remove about 15 rajmas, mash them, and stir them back into the rajma.
8. Add more water as necessary. Turn heat on low and cover for about 10 minutes. Adjust salt, black pepper, amchur and garam masala as necessary.
9. Stir in the yogurt, and then serve.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRIYATLS.
Nutritional Info Amount Per Serving
- Calories: 47.9
- Total Fat: 1.5 g
- Cholesterol: 1.9 mg
- Sodium: 481.9 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
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