Categories
Healthy food

(193)Lila Rajma (vegetable)

Ingredients

  • 500 gms. Rajma pods.
  • 1 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar)
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes.
  • 1 tsp.grated Ginger.
  • ½ tsp. Garlic paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder. of
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. Freshly chopped Coriander leaves.

Method

  1. Separate beans from the Rajma pods.
  2. Wash thoroughly and pressure cook upto 2 whistles after adding water , salt and turmeric powder.
  3. In nonstick pan or thick bottom pan heat oil and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves .Saute for 5-10 seconds. Add Onions and saute till translucent.
  4. Add tomatoes and saute till it becomes tender. Now add all dry spices and green spices and saute till oil separates.
  5. [Now at this stage if you want paste like gravy then after cooling , grind into paste. Transfer this gravy in nonstick pan and pour vaghar(¼ tsp. cumin seeds in ½ tsp oil )]
  6. Pour cooked Rajma beans along with its liquid. Close the lid and simmer for 5 minutes on slow flame.
  7. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.
Rajma in pods.
Rajma beans.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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