Rajma Gashi is a Konkani style coconut masala based gravy dish made with Kidney beans and goes well with rice.
The following ingredients are needed to prepare Rajma Ghassi.
Ingredients:-
Rajma (Kidney beans). -3/4 cup
Kudampuli (Dharmbya Sol). - 2 small pieces
Salt. - to taste.
For grinding the Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -4
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -2tsp
Urad dal. -1 tsp
Mustard seeds. -1tsp
Instructions:-
1. Wash Rajma a couple of times and soak in enough water for 8 hours or overnight. Drain the soaked water and wash the soaked Rajma under running water.
2. Pressure cook the soaked Rajma along with 1/2 tsp Salt and 2 cup of water for 6 to 7 whistles on medium high flame till soft and switch off the flame. Do not open the lid immediately.When the pressure releases open the lid and keep aside the cooked Rajma.
3. Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding very little water and keep aside the ground Coconut Masala paste.
Method:-
1. In a wide bottom pan add the cooked Rajma. Add 1cup of water into the pan and boil well.
2. Add 2 small pieces of Dharmbya Sol (Kudam Puli / Kerala Tamarind) into the pan. Mix well and boil for 2 minutes on low flame.
3. Add required Salt and mix well.(1/2tsp Salt already added in cooked Rajma)
4. Add ground Coconut Masala paste into the pan and mix with the cooked Rajma.
5. Add little more water and boil and cook for 2 minutes on low flame. (The gravy will become thick when it cools). Stir in between and switch off the flame.
6. Heat Coconut oil in a small pan for seasoning and add Urad dal and saute well. Splutter Mustard seeds and saute well. Switch off the flame.
7. Pour the above seasoning into the Rajma gashi in the wide bottom pan.
8. Transfer the Rajma Gashi to a serving bowl.
The following ingredients are needed to prepare Rajma Ghassi.
Ingredients:-
Rajma (Kidney beans). -3/4 cup
Kudampuli (Dharmbya Sol). - 2 small pieces
Salt. - to taste.
For grinding the Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -4
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -2tsp
Urad dal. -1 tsp
Mustard seeds. -1tsp
Instructions:-
1. Wash Rajma a couple of times and soak in enough water for 8 hours or overnight. Drain the soaked water and wash the soaked Rajma under running water.
2. Pressure cook the soaked Rajma along with 1/2 tsp Salt and 2 cup of water for 6 to 7 whistles on medium high flame till soft and switch off the flame. Do not open the lid immediately.When the pressure releases open the lid and keep aside the cooked Rajma.
3. Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding very little water and keep aside the ground Coconut Masala paste.
Method:-
1. In a wide bottom pan add the cooked Rajma. Add 1cup of water into the pan and boil well.
2. Add 2 small pieces of Dharmbya Sol (Kudam Puli / Kerala Tamarind) into the pan. Mix well and boil for 2 minutes on low flame.
3. Add required Salt and mix well.(1/2tsp Salt already added in cooked Rajma)
4. Add ground Coconut Masala paste into the pan and mix with the cooked Rajma.
5. Add little more water and boil and cook for 2 minutes on low flame. (The gravy will become thick when it cools). Stir in between and switch off the flame.
6. Heat Coconut oil in a small pan for seasoning and add Urad dal and saute well. Splutter Mustard seeds and saute well. Switch off the flame.
7. Pour the above seasoning into the Rajma gashi in the wide bottom pan.
8. Transfer the Rajma Gashi to a serving bowl.
A very tasty and healthy Rajma Gashi is ready to serve with rice.
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