Rajma in jain style Recipe

Cooking Directions

• STEP 1.Soak the kidney beans overnight and pressure cook them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, asafoetida, and ginger-green chili paste.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
• STEP 4.Add the cooked kidney beans, salt, and water. Simmer for 10-15 minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the kidney beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference.
• Adding a pinch of sugar enhances the flavor of the dish.

Storage and Serving

• Leftover rajma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the rajma before serving and adjust the consistency with water if needed.
• Serve the rajma with steamed rice or roti for a complete meal.