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Taryn Port: "This is a favourite that I make frequently. I usu…" Read More
24Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup rajma (or kidney beans, any variety)
- 2 medium tomatoes (or tamatar)
- 1 onion (big ,or pyaaz)
- 2 green chilies
- 8 cloves garlic
- 1 inch ginger
- 1 pinch asafoetida (hing)
- 1 tsp. cumin seeds
- 1 aniseed (star)
- 2 cloves
- 2 cardamoms (small)
- 1 inch cinnamon stick
- 3 curry leaves (few)
- 1/2 tsp. red chili powder (Kashmiri)
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp. garam masala (powder)
- 1/4 tsp. mango powder (amchur)
- 1 Tbsp. kasuri methi (or dry fenugreek leaves, crushed)
- 4 cups water (for pressure cooking)
- 2 cups stock (1.5 to , the water which is used to cook the rajma or plain water for the gravy or curry)
- water (plain ,for the gravy or curry)
- 2 Tbsp. cooking oil
- salt (as required)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg1% |
Sodium400mg17% |
Potassium1170mg33% |
Protein18g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber11g44% |
Sugars8g |
Vitamin A20% |
Vitamin C120% |
Calcium10% |
Iron35% |
* 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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Reviews(1)
Taryn Port 7 months ago
This is a favourite that I make frequently. I usually substitute a tin of kidney beans and a tin of black beans.