Cuisine
Indian
Total Time
40 minutes
Servings
6
– Purple Cabbage chopped/shredded – Coconut oil – Mustard seeds – Urad dal/ullutham paruppu – Red chilies – Asafetida – Curry leaves - Tap to see more ...
– 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.
– 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.
– 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.