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Rajma Masala (Kidney bean in Coconut cream)

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Ingredients

Adjust Servings:
1/2 Cup Kidney Beans (Rajma)
1/4 Tea spoon Turmeric Powder
2 Table spoon Ghee (Clarified butter)
1 Tea spoon Cumin seeds
1 Medium Onion
1 table spoon chopped Ginger
6 to 7 cloves Garlic
I medium Tomato
1 Tea spoon Red chilli powder
1/2 Tea spoon Coriander powder
1 Tea spoon Garam masala powder (All spice)
Salt to taste
1/4 Cup Coconut cream

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Rajma Masala (Kidney bean in Coconut cream)

Features:
  • Gluten Free
  • Vegan
Cuisine:

Ingredients

Directions

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Health benefits :- (Source)

  • Studies shown that kidney beans consumption helped to reduce bad cholesterol.
  • High fiber content in beans helps to control the blood sugar level.
  • They are rich in flavonol .
  • Kidney beans has the ability to prevent starch absorption and breakdown,which helps in weight loss.

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Steps

1
Done

Soak kidney beans over night or 8 hours minimum.

2
Done

Cook the soaked beans with turmeric powder and enough water until soft or pressure cook for 7 to 8 whistles.

3
Done

Heat ghee in another deep bottom pan, add cumin seeds. When cumin change color slightly add chopped onion and saute well until soft and light golden color.

4
Done

Now add chopped ginger and garlic and saute until its raw smell goes away (about a minute).Then add in chopped tomato & salt to taste and cook until it gets soft.

Add in chilli and coriander powder and mix well until oil separates.

5
Done

Now add cooked kidney beans with water used to cook the beans. (Add more plain water if required) and close the lid and boil for 5 to 10 minutes.Add garam masala powder and mix well.

Stir in the coconut milk and simmer for 3 to 4 minutes and switch off the flame.

Serve hot with your preferred Bread or white rice.

6
Done

Tips & Tricks :-

 

  • Use your choice of kidney beans.
  • Soaking the beans are very important to get it cooked well,evenly and easily.
  • You can use regular milk cream as well instead of coconut milk.

Nadishaf

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