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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Lunch Recipes
Cuisine: Indian, North Indian, South Indian
Diet: Vegetarian
Servings: 6 people
Calories: 134kcal
- 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
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.
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