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Pungent Feijoda
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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch Recipes
Cuisine: Indian, North Indian, South Indian
Diet: Vegetarian
Servings: 6 people
Calories: 134kcal

Equipment

  • pan

Ingredients

  • 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