Rajma Gashi

Recipe by
Total Time:
7 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - rajma ( kidney beans )
  • 2 cups - water
  • 1/2 tsp - salt (or to taste)
  • 1 - kudampuli
  • For coconut paste:
  • 1 cup - grated coconut
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 3 tbsp - water
  • For Seasoning:
  • 2 tsp- oil
  • 1 tsp - mustard seeds
  • 1 sprig - curry leaves

How to Make Rajma Gashi

  • Wash and soak rajma (kidney beans) in 2 cups water for 6 hours ( or overnight ).
  • Pressure Cooked with 1/2 tsp salt for 30 minutes ( reduce heat to medium after 2nd whistle and cook for 25 minutes or till done and soft ).
  • Allow the pressure cooker to cool naturally. Reserve the stock. Do not add extra water.
  • Boil cooked rajma ( with stock ) with 1 small kudampuli /darbyasole for 5 - 8 minutes on a low heat.
  • Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.
  • For Seasoning:
  • In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve.
  • Recipe Courtesy: Niya's World

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