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Home » Asian » Indian

Published: May 7, 2012 · Modified: Feb 26, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Pungent Feijoda | Rajma Masala Recipe

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This Feijoda dish has a South Indian flavor to it and it goes very well not only with pulkas or parathas, but also with rice. A very quick and easy Rajma Masala dish, especially if you are using canned kidney beans.

Pungent Feijoda in a dish

I have always made Rajma masala in a traditional way (I will post that recipe soon). This Pungent Feijoda is a recipe of one of my ever favorite chef, Sanjeev Kapoor.

This dish has a South Indian flavor to it and it goes very well not only with pulkas or parathas, but also with rice. A very quick and easy dish, especially if you are using canned kidney beans.

Do try it and wow your family. I have made some variations in the spice level from the original recipe.

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Preparation time – overnight to soak the kidney beans plus 10 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Pungent Feijoda -

  • Rajma (red kidney beans) – 1 ½ cups (soaked overnight)
  • Whole red chilies – 4
  • Black peppercorn – 6
  • Cloves – 5
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsp
  • Coconut – ½ cup
  • Oil – 1 tbsp
  • Onions (Chopped) – 2
  • Tamarind pulp – 1 tsp
  • Salt – to taste
  • Cilantro - to garnish

Procedure -

  • Soak the kidney beans overnight. Pressure cook it with just enough water and salt to a soft and mushy consistency.
  • To make the masala -Heat about ½ teaspoon of oil and roast red chilies, pepper corns, cloves, coriander seeds, cumin till fragrant. Add coconut and roast it till it turns slight brown. Cool slightly and grind it to a smooth paste with little water.
Roasting spices
  • Heat the remaining oil in a saucepan. Add the chopped onions and sauté till nicely browned.
  • Now add the cooked rajma and mix well. Let it come to a boil and then add the ground masala paste and the tamarind paste. Mix well. Add more water if needed depending on the consistency.
  • Let it come to a boil, reduce the heat and let it simmer for 10 -15 mins.
  • Garnish the Pungent Feijoda with cilantro and serve hot with rice and/or pulkas.
 Rajma Masala served

Happy Cooking!!!

Other Side Dish Ideas

  • Rajma Masala | Red Kidney Beans Curry
  • Nilgiris Kurma – Mixed Vegetable Kurma for Parotta
  • Chettinad Paruppu Urundai Kuzhambu | Spicy Stew with Lentil Balls
  • Thai Vegetable And Tofu Red Curry (Vegetarian)

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Pungent Feijoda

Pungent Feijoda | Rajma Masala Recipe

This Feijoda dish has a South Indian flavor to it and it goes very well not only with pulkas or parathas, but also with rice. A very quick and easy Rajma Masala dish, especially if you are using canned kidney beans.
No ratings yet
Print Pin Rate
Course: Lunch Recipes
Cuisine: Indian, North Indian, South Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 134kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

  • 1½ cups Rajma red kidney beans (soaked overnight)
  • 4 Whole red chilies
  • 6 Black peppercorn
  • 5 Cloves
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • ½ cup Coconut
  • 1 tablespoon Oil
  • 2 Onions Chopped
  • 1 teaspoon Tamarind pulp
  • to taste Salt
  • to garnish Cilantro

Instructions

  • Soak the kidney beans overnight. Pressure cook it with just enough water and salt to a soft and mushy consistency.
  • To make the masala -Heat about ½ teaspoon of oil and roast red chilies, peppercorns, cloves, coriander seeds, cumin till fragrant. Add coconut and roast it till it turns slightly brown. Cool slightly and grind it to a smooth paste with little water
  • Heat the remaining oil in a saucepan. Add the chopped onions and sauté till nicely browned.
  • Now add the cooked rajma and mix well. Let it come to a boil and then add the ground masala paste and the tamarind paste. Mix well. Add more water if needed depending on the consistency.
  • Let it come to a boil, reduce the heat and let it simmer for 10 -15 mins.
  • Garnish the Pungent Feijoda with cilantro and serve hot with rice and/or pulkas.

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 376mg | Fiber: 5g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 47mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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Reader Interactions

Comments

  1. Padmajha PJ says

    March 31, 2013 at 10:10 am

    Hi Sandhya, I made this for T & C. Loved it with Roti 🙂

    Reply
  2. Lavanya says

    August 08, 2012 at 9:08 pm

    Hi Sandhya an award is waiting for you in my blog...pls do accept it.

    Reply
  3. Lavanya says

    May 08, 2012 at 9:12 am

    Curry looks perfect!! I always make traditional rajma masala...will try this recipe soon...

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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