Benefits
1. It has no preservatives.
2. It has no added colours.
3. It has no added flavours.
How to Use
Soak 1½ cups rajma (kidney beans) for 6-8 hours, then drain. In a pressure cooker, heat 2 tablespoons ghee or oil. Add 2 cloves, 6-7 black peppercorns, 3-4 large cardamoms, 2 green cardamoms and 2 bay leaves and let them crackle. Add 2 green chillies, 3 medium-sized onions (grated) and salt to taste. Cook until golden brown. Add 1½ cups fresh tomato puree and cook for a while. Then add 2 teaspoons red chillies powder, 2 teaspoons turmeric powder, 2 teaspoons coriander powder and 2 tablespoons gingergarlic paste. Add the soaked rajma and 2 tablespoons Jeeveda Rajma Masala. Mix well. Add 4-5 cups water and cook for 4-5 whistles, or until the beans are soft. Let the pressure release naturally. Garnish with kasuri methi (dried fenugreek) leaves and green chillies. Serve with steamed rice or roti.
Ingrediants
Coriander, Dry Pomegranate Seeds, Dry Onion Powder, Dry Garlic Powder, Red Chilli Powder, Cumin, Black Cardamom, Common Salt, Clove, Cinnamon, Ajwain Seeds, Nutmeg, Mace