Mooli Rajma Sabji

Name: Mooli Rajma Sabji
Cuisine: Indian
Ingredients: 2 radish, chopped into small cubes; 1/2 cup rajma (kidney beans), soaked overnight; 2 tbsp. mustard oil; 1 tsp. kalonji (nigella seeds); 2-3 green chilies, slit; 1/4 tsp. asafoetida (hing); 1 tsp. garlic, chopped; to taste salt; 1/2 tsp. turmeric powder; 1/2 cup coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#wintervegetables - In this recipe I combined Mooli and Rajma and cooked in an easy stir fry method which can be served as a side dish with chapatis. I used mustard oil but any oil is okay. It is a simple nutritious homemade style recipe with very little spices. So check for a step by step pictorial recipe to prepare it.

Bethica Das @kitchen_flavours

Saved

Ingredients

2radish, chopped into small cubes
1/2 cuprajma (kidney beans), soaked overnight
2 tbsp.mustard oil
1 tsp.kalonji (nigella seeds)
2-3green chilies, slit
1/4 tsp.asafoetida (hing)
1 tsp.garlic, chopped
to tastesalt
1/2 tsp.turmeric powder
1/2 cupcoriander leaves, chopped

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Steps

1

Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.
2

Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.
3

Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.
4

When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapati or rice.