Rajma-Saag-DSC_0012-vignette3

Rajma Saagwala / Rajma Sirukeerai Poriyal

Print
Rajma Saagwala / Rajma Sirukeerai Poriyal
Rajma Saagwala / Rajma Sirukeerai Poriyal
 
 
Rajma Saagwala is  a north indian style side-dish for roti or paranthas. Usually we prepare either kuzhambu or poriyal or kootu with siru keerai. But when i saw this recipe in a cookbook, i wanted to try it immediately. I made few changes and altered the recipe to my taste.Lets check the recipe,
 
Serves 3-4
Soaking time : Overnight
Preparation time :  10 mins
Cooking time : 20 mins
Recipe Source : “Dal Recipes” by Tarla Dalal
 
Ingredients :
  • 1/2 cup Rajma (Red Kidney Beans) – soaked overnight
  • 1 SiruKeerai Bunch (Amaranth / Chawli) – finely chopped
  • 1/2 cup finely chopped onion
  • 2-3 green chilies (or) dry red chilies
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp garam masala – optional
  • asofoetida – a pinch
  • salt to taste
  • 1 tsp mustard seeds
 Rajma Saagwala / Rajma Sirukeerai Poriyal
 
 
Method :
  • Soak rajma beans overnight in water. Wash and drain the water completely.  Pressure cook rajma beans and chopped siru keerai along with 2 and 1/2 cup water for 4-5 whistles.

 

 
 
  • Remove from the heat and once pressure settles, mash the mixture. Heat 1 or 2 tsp oil in a pan or kadhai.
  • Temper mustard seeds & dry red chilies. Add finely chopped onions and fry for a min on low flame.
  • Add ginger-garlic paste and saute a while. Add mashed rajma & siru keerai mixture. Stir well.

 

 
  • Add turmeric powder, asofoetida, cumin powder and salt to taste. Cook it covered on low flame for 10 mins. 
  • Sprinkle garam masala and cook it for another 5 mins. Remove from the heat and serve with roti or steamed rice.
 
Notes :
  • You can also add 1/4 cup cream, but it is optional.
  • Since we are adding 2 and 1/2 cup water to cook rajma beans and siru keerai, it wont be necessary to add water while cooking curry. I made it little dry, but if you want the curry to be watery then add 3/4 cup water and cook it.
 
Rajma Saagwala / Rajma Sirukeerai Poriyal

 

Rajma Saagwala / Rajma Sirukeerai Poriyal
 
Print

8 thoughts on “Rajma Saagwala / Rajma Sirukeerai Poriyal

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>