We bring you another simple and delicious recipe made from our special Munsiyari Rajma. Munsiyari is a hamlet in Uttarakhand at a height of about 3000 meters and is an absolute paradise for nature-lovers. It offers breathtaking views of Himalayan peaks.
Munsiyari Rajma is a variety of rajma unique to Uttarakhand and is much sought-after. It has an off-white colour, and the beans are larger in size compared to other varieties. Our variety is known for its delicious taste, and high fibre and protein content.
Rajma Curry —
Serves: 5-6 people.
Ingredients —
- HavePure Munsiyari Rajma: 200 grams (Soaked Overnight)
- Onions: 2 Medium
- Ginger Garlic Paste: 1 Tablespoon
- Tomatoes: 3 Medium (Grated)
- Garam Masala: 1/2 tablespoon
- HavePure Red Chilli Powder: 1/2 teaspoon
- HavePure Turmeric Powder: 1/2 teaspoon
- HavePure Coriander Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- HavePure Ghee: 1.5 tablespoon
- Salt: According to your taste
- Coriander leaves for garnishing
Preparation —
- Boil soaked Munsiyari Rajma in a pressure cooker with salton medium flame for 5-7 minutes(Munsiyari Rajma becomes soft easily, so don’t over boil them)
- Heat the Ghee in a pan over a medium/high flame
- Once the ghee is hot, add cumin seeds and onions
- Fry the onions for 5 minutes till they are lightly brown
- Add ginger garlic paste to the pan
- After 2 minutes, add grated tomatoes and all the spices
- Now simmer the flame and let the masala fry till the Ghee separates from the mixture
- Add boiled Rajma to the mixture and cook for 7 minutes
- Garnish with fresh coriander leaves
- Serve hot with rice, salad and pickles