Sunday, November 1, 2015



4 tbsps - Coconut .freshly grated
2 cup-Rajma  ( black beans )
2 tsp -Green chili-ginger paste
For garnish, fresh coriander leaves
2 tsp Lemon juice

For tempering

pinch Asafoetida  (hing/inguva)
1 tsp Mustard seeds
2 spring -curry leaves
2 tsp ( split gram dal /minappa pappu )- Urad dal
2 tear and de-seed Red chili


Soak rajma in water for at overnight. Drain water, wash the soaked rajma  and pressure cook rajma with 1 tsp salt and 3 cups water upto 4 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
Heat the oil and once hot, add mustard seeds. . Add urad dal and as they turn red, add asafoetida, curry leaves and red chili. Add the green-chili ginger paste and saute for a few seconds. Add the  rajma and toss the contents on medium flame.
Turn off flame and add grated coconut and mix well. Add lemon juice and garnish with fresh coriander leaves.

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