Rajma Masala

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Pungent Feijoda


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.

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Recipe Facts:


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Total Time

40 minutes

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– Purple Cabbage chopped/shredded – Coconut oil – Mustard seeds – Urad dal/ullutham paruppu – Red chilies – Asafetida – Curry leaves - Tap to see more ...

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– Soak the kidney beans overnight. Pressure cook it. – 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. Cool slightly and grind it to a smooth paste.

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Steps 1-2

– Heat the remaining oil in a saucepan. Add the chopped onions and sauté. – 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.

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Steps 3-4

– 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.

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Steps 5-6


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