Rasedar Rajma is a North Indian dish made with red kidney beans. It is a spicy curry that is usually served with rice, parantha or roti. The dish is made with a combination of spices such as cumin, coriander, turmeric, garam masala, and red chili powder. The beans are cooked in a tomato-based gravy and can be garnished with fresh cilantro.
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1 cup
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1 teaspoon
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1/2 teaspoon
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2 tablespoons
Soak the Rajma overnight in enough water.
Drain the water and pressure cook the Rajma with 2 cups of water for 4-5 whistles.
Heat oil in a pan and add cumin seeds.
When the cumin seeds start to crackle, add the chopped onion and sauté till it turns golden brown.
Add the ginger-garlic paste and sauté for a minute.
Add the chopped tomatoes and cook till they become soft.
Add the coriander powder, red chilli powder, turmeric powder and garam masala and mix well.
Add the cooked Rajma and mix well.
Add salt to taste and mix well.
Cook for 5-7 minutes on low flame.
Garnish with coriander leaves and serve hot.
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