Being on the wave of Sandheko, or Nepalese salads, I composed this dish …
I actually used up what was just available in the village and at home, with the exception of tomatoes that were not present today.
Rajma, or kidney bean is rather hard even after long soaking and cooking. It’s great for chewing when watching a movie. I will also emphasize that as the legume is very filling. And I would like to emphasize that eating deliciously prepared legumes instead of a set of potatoes – sauce – meat is my personal way for a slim figure.
However, it must be remembered that kidney beans must have their required wetting time. It is necessary to change the water several times during soaking – at least twice – and cook the Rajma in fresh water.
Recipe for 4 servings:
|green chili||1 piece|
|mustard oil||3 spoon|
|tej patta leaf||1 piece|
|jeera (cumin)||1 pinch|
- Rinse the beans and soak in clean water overnight (8 hours).
- Add salt, tej patta leaf and a pinch of cumin. Cook until tender; the pressure cooker should make 7 whistles.
- Drain. If there is a lot of bean soup, it will be great for egg curry, for example.
- Cut finely the onion, chili, garlic and greens, the tomato cut into cubes. Mix with beans, add mustard oil. If necessary, add salt.
For serving both cold and hot.