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Ingredients
US|METRIC
4 SERVINGS
- 2 cups rajma (Kashmiri, I used the small dark maroon variety, you can use any variety of kidney beans, even baked beans out of a can)
- 2 onions (no's large, peeled and quartered)
- 12 cloves garlic (peeled)
- 3 inches ginger (pc of, peeled)
- 3 medium tomatoes (no's, I used ripe ones as they give a good color to the curry)
- 3 green chilies (no's)
- 2 Tbsp. fresh coriander (chopped)
- 1/2 tsp. turmeric powder
- 3/4 tsp. red chili powder
- 1 Tbsp. cumin (roasted)
- 3/4 Tbsp. coriander powder
- 1/2 Tbsp. garam masala powder
- 2 tsp. lemon juice
- 4 Tbsp. oil
- salt (to taste)
- 1 pinch asafoetida (hing)
- 1/2 tsp. cumin seeds
- 3 cups water
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium2120mg61% |
| Protein29g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber21g84% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C210% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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