Saturday, 7 May 2011

Rajma Vermicelli / Red Kidney Beans with Vermicelli / Semiyan Upma

Irked with the regular vermicelli upma dishes, why not try this, combined with nourishing, wholesome Red kidney beans or rajma. Combine with variety of vegetables and dig on.

Rajma Vermicelli / Red Kidney Beans with Vermicelli / Semiyan Upma

Category- Vegetarian


Red kidney beans (rajma) 1 cup
Vermicelli 3 cups
Tomatoes 2, small
Peas 2 tbsp
Carrot 2 tbsp, chopped
Onion1 big, finely chopped
Shallots (small onions) 3-4
Oil 3 tbsp
Green chillies 4-5, finely chopped
Ginger 1”, finely chopped
Lime juice 1 tsp
Garam masala powder ½ tsp
Cumin seeds (jeera) 1 tsp
Cinnamon (dalichini) 2 small sticks
Coriander leaves (dhania leaves) 1 small bunch, finely chopped
Turmeric powder (haldi) ½ tsp
Water 4-5 cups
Ghee 1 tsp
Salt to taste


Wash and soak red kidney beans (rajma) for 4-5 hours. Drain water and wash them, pressure cook by adding water and cook till the beans become tender. Take pan pour ghee, fry shallots, till golden brown, remove from heat and keep it aside.

In the same pan heat oil add cumin seeds (jeera), cinnamon (dalichini) and chopped onion. Fry till it turns transparent add ginger, peas, carrot, turmeric powder (haldi), garam masala powder, salt, tomatoes, green chillies and cook for 2-3 minutes. To this add 4-5 cups of water, and let the water boil.

Add the boiled red kidney beans (rajma) and vermicelli to the boiling water, cook till the vermicelli is done and no more water is left. Serve it in plates, add dash of lime juice, garnish with fresh coriander leaves (dhania leaves), mix lightly and serve.

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