The perfect low calorie way to prepare rajmahs.
Ingredients
- 1½ cups dry kidney beans (lal rajmah)
- 1 tbsp channe ki dal (split gram)
- 2 tsp salt or to taste
- 1 onion – chopped finely
- 6-8 flakes garlic – crushed
- 1” piece ginger – chopped finely
- 3 tomatoes – pureed in a blender
- ½ cup curd of skim milk – beaten well with a spoon
- 3 tsp dhania (coriander) powder
- ½ tsp garam masala, ½ tsp chilli powder (or to taste)
- ¼ tsp amchoor (dry mango powder)
- 1 tbsp oil
- 2 tbsp chopped fresh coriander
- 2 laung (cloves) – powdered roughly
Instructions
- Wash and soak rajmah in 5 cups of water over night, or for at least 4-6 hours in a clean pressure cooker. (Retain water to use when cooking).
- Add washed channe ki dal, salt chopped onion, garlic and ginger. Pressure cook to give one whistle. Keep on low flame for ½ hour. Remove from fire.
- Heat oil in a heavy bottomed kadhai. Add tomatoes pureed in a blender. Cook till tomatoes turn dry.
- Reduce flame and add dhania powder, garam masala, red chilli powder & amchoor. Cook for one minute.
- Add beaten curd and stir continuously on low flame till the masala turns red again.
- Add powdered laung.
- Strain & add the rajmah, keeping the water aside. ‘Bhuno’ on low flame for 5-7 minutes, mashing occasionally. Add the water of the rajmah and cook for 10-15 minutes till well blended.
- Add the coriander leaves & mix well. Serve hot with chappaties or boiled rice