Ingredients
- 2 cups red kidney beans/rajma
- 1 kg turnips/shalgam
- Salt to taste
- 2 litres water
- 2 tablespoons fennel/saunf powder
- ½ teaspoon ginger/saunth powder
- 3 moti black cardamom/elaichi, crushed
- 3 tablespoons sarson/mustard oil
- 2 elaichi, crushed
- 1 tablespoon cumin/jeera
- 4-5 cloves/laung crushed
- ¼ teaspoon asfoetida/hing
Preparation
- Wash and soak rajma overnight.
- Cut each shalgum into 4 pieces.
- Pressure cook on high flame rajma, shalgum, salt, water, saunf, saunth, elaichi and 2 tablespoons oil.
- Heat remaining 1 tablespoon oil and sauté elaichi, jeera, laung and hing on low flame stirring continuously for ½ minute.
-
Open cooker. Add sautéd items along with a little more water if required, and boil for another 6-7 minutes.
Serve with boiled rice.