🇮🇳 Indian Vegetarian

Rajma Ghassi

Name: Rajma Ghassi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1, chopped Tomato; 3 cloves, sliced Garlic; 1, slit Green Chili; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, rinsed Kidney Beans; 3 tbsp Grated Coconut

🇮🇳 Indian

The everyday dal that holds Indian kitchens together — soft, smoky from the tadka, and best eaten over hot rice with a spoon of ghee melting on top. Ready in 45 minutes including prep.

Prep 15 min Cook 30 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Tomato1, chopped
Garlic3 cloves, sliced
Green Chili1, slit
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Kidney Beans1 cup, rinsed
Grated Coconut3 tbsp

Optional extras

Fresh Cilantrohandful

Instructions

1
Pressure-cook the dal with the turmeric and a little salt in 2.5 cups of water for 3-4 whistles, until completely soft.
2
Whisk it smooth — a proper dal should pour like thick cream.
3
For the tadka, heat ghee in a small pan and crackle the cumin, then fry the garlic and green chili to a pale gold.
4
Add the onion and cook to golden, then the tomato until it collapses into the fat.
5
Pour the tadka into the dal — listen for that satisfying hiss — and simmer for 8-10 minutes so the flavours marry.
6
Adjust the salt and finish with cilantro and an extra spoon of ghee.

Chef's tip

Whisk the dal after cooking — it should be one smooth consistency, no separate grains.

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Watch how it's made

Video: Beetroot & Rajma Gassi / Mangalorean Recipes/ Healthy curry recipes/ Rajma Coconut curry · on YouTube