Dahi Rajma / Rajma Raita

Name: Dahi Rajma / Rajma Raita
Cuisine: Indian
Ingredients: 1/2 cup rajma (kidney beans), soaked overnight; 1 cup yoghurt, well beaten; to taste salt; 1/4 tsp. roasted cumin powder; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 2 red chilies; 1 sprig curry leaves; 1pinch red chilli flakes; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dal - Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. It is an integral part of an Indian menu. It is yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that can be dished out depending on individual preference and availability of ingredients. But let me share an unusual raita prepared with some leftover boiled rajma. It has minimal of spices and I added a simple tempering which took it to another level. It turned out very yummy.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cuprajma (kidney beans), soaked overnight
1 cupyoghurt, well beaten
to tastesalt
1/4 tsp.roasted cumin powder
1 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
2red chilies
1 sprigcurry leaves
1pinchred chilli flakes
1 tbsp.coriander leaves, chopped

Saved

Steps

1

Pressure cook the rajma in 1 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside.
2

Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves.
3

After it stops spluttering, switch off the flame & pour this tempering over the raita.
4

Garnish with coriander leaves & red chilli flakes. Serve with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.