Rajma and Moong Bhajiye

Name: Rajma and Moong Bhajiye
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Kidney Beans or Rajma; 1 cup Split Yellow Lentils or Moong Dal; 1 tsp Ginger Garlic paste; 2-3 finely chopped Green Chillies; 1 large finely chopped Onion; 2-3 tbsp chopped Coriander Leaves; 1 tsp Salt or to taste; 1 tsp Kashmiri Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 tsp Cumin powder; 2-3 cups Oil; 1 tsp Chaat Masala

ZMA @zesty5

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These fluffy and spongy Bhajiye are made with Kidney Beans or Rajma and Split Yellow Lentils or Moong Daal and a few spices. Flavourful and fluffy to the last bite, these are absolutely refreshing and delicious.
Tiffinbox, Lunchbox, snack or even a travel munchie, these are just a perfect accompaniment or choice for any of these and much more.
These can be relished as a lovely side to many a delightful family meals.

With Rajma and Yellow Moong, these become a way lot healthier and yummier. The best part is that these are not drenched in oil and are purely hygienic. Homemade is always a treat to our tastebuds. While travelling or a family outing, these can be a great option always. The spice levels can always be adjusted accordingly. Although there are an umpteen number of variations done on my profile here in terms of different types of Lentils and Beans, these are a little special to me because of some sweet memories associated with it. Do check it out guys.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

1 1/2 cupsKidney Beans or Rajma
1 cupSplit Yellow Lentils or Moong Dal
1 tspGinger Garlic paste
2-3finely chopped Green Chillies
1large finely chopped Onion
2-3 tbspchopped Coriander Leaves
1 tspSalt or to taste
1 tspKashmiri Red Chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1 tspCumin powder
For deep frying -
2-3 cupsOil
For final serving suggestions -
1 tspChaat Masala

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Steps

25-30 minutes

1

Soak kidney beans or rajma overnight for best results along with split yellow lentils or moong dal. I usually do that to maintain the spongy and the super soft texture of these awesome looking bhajiyas. Never add too much of water while grinding.
2

If the beans and the lentils are soaked well, they doesn't require much water at all. That's the secret to fluffy and spongy bhajiyas. To this batter, add finely chopped onion along with the spices and the other ingredients as mentioned.
3

Deep fry dropping small balls into hot oil on a medium-high heat with the help of a spoon or your hands. Cook until they are browned evenly from all the sides. Drop a few at a time and fry. Each batch will be done in almost 7-8 minutes.
4

Keep changing the sides and a watchful eye on them is absolutely necessary. Do them on a low to medium high heat only so that they get fried well inside out.
5

Fluffy, melt in mouth and soft bhajiyas are ready to be relished with any chutney of your choice. Enjoy!

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ZMA @zesty5

on August 23, 2026 17:28

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.