Nutrient Information for 1.5 katoris | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
172 | 8.1 | 22.1 | 5.2 |
8 katoris
30 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal you can consume: 1.5 katoris
- If you are prescribed 2000 Kcal, you can consume: 2 katoris
- 1 cup kidney beans (rajma)
- 2 mediums tomatoes, finely chopped
- 1 large onion, finely chopped
- 2 cm piece ginger, crushed
- 3 small cloves garlic, crushed
- 2 small green chillies, sliced (optional)
- 4 tsps mustard oil
- 6 cups water
- 4 sprigs coriander leaves, finely chopped for garnish
Dry Spices
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1 tsp garam masala (freshly prepared) *
- Use minimal amount of salt
*Refer to recipe of garam masala
Pre-preparation
- Wash and soak rajma overnight.
- Drain the Rajma.
- Peel the onion, ginger and garlic and wash them along with tomato and green chilli.
- Finely chop the onion, green chilli and tomato and crush the ginger and garlic.
- Drain the rajma, add 6 cups of water and salt and pressure cook for 18 to 20 minutes or (4-5 whistles). Open the pressure cooker, drain, and reserve water.
- Heat oil in a pan and add cumin seeds, asafoetida (hing)and let it splutter. Add chopped onion, ginger, garlic, and sliced green chillies. Sauté until it is golden brown.
- Add tomatoes and turmeric powder and sauté for a few minutes. Cook until oil separates. If masala sticks to the pan, sprinkle little water to prevent burning.
- Add the drained cooked rajma, garam masala and cook for another five minutes. Add the reserved water and cook for 20 minutes on low flame till the gravy thickens.
- Serve hot, garnished with coriander leaves.