Ingredients:
Red kidney beans/ rajma: 1 cup (uncooked) 1.5cups(cooked)
Onion: 1 medium
Cumin seeds: 1 tea spoon
Red chili powder: 1-2 tea spoon
Turmeric powder: 1 tea spoon
Cumin coriander (dhana jeera) powder: 3 tea spoon
Ginger garlic paste: 2 tea spoon
Tomato: 2 large or 4 medium
Kasoori methi / dried fenugreek leaves: 1 table spoon
Salt to taste
Oil: 1 table spoon
Dry mango powder: 1 tea spoon
Preparation:
Soak red kidney beans for 6-8 hours and boil it until soft by adding salt or use tinned.
Peel and fine chop onions. Peel garlic and remove skin from ginger. Fine chop them or make a paste.
Heat the pan, add 1 table spoon of oil. Add cumin seeds once the oil is hot.
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