Rajma or Kidney Beans are high in fiber and high in protein. They are one of the highly nutritious foods. If you sprout them the nutrients will multiply and becomes even more nutritious.
Ingredients
1 cup of Rajma/Kidney Beans
1 onion
2 large tomatoes or 3-4 small tomatoes
3-4 green chilies
Cilantro / coriander leaves
2-3 tsp coconut oil
pink Himalayan Salt or Sea Salt
Spices
1 inch cinnamon
3-4 cloves
1/2 tsp cumin seeds
1 tbsp ginger garlic paste
Spice Powders
1/2-1 tsp red chili powder
1/4 tsp turmeric powder
1-2 coriander cumin powder
1 cup of Rajma/Kidney Beans
1 onion
2 large tomatoes or 3-4 small tomatoes
3-4 green chilies
Cilantro / coriander leaves
2-3 tsp coconut oil
pink Himalayan Salt or Sea Salt
Spices
1 inch cinnamon
3-4 cloves
1/2 tsp cumin seeds
1 tbsp ginger garlic paste
Spice Powders
1/2-1 tsp red chili powder
1/4 tsp turmeric powder
1-2 coriander cumin powder
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Preparation
Soak Rajma in over night or at least 4-6 hours. If you have time and energy sprout them for 1 or 2 days. I have sprouted my rajma for 1 or 1 and half days.
Cook the soaked or sprouted rajma in the pressure cooker until they are well cooked. When you press the bean in between your fingers it should be soft like I showed in the video.
Cut the onion and tomato into small pieces and keep them separately.
Cut the green chili length wise.
Chop the cilantro finely.
Soak Rajma in over night or at least 4-6 hours. If you have time and energy sprout them for 1 or 2 days. I have sprouted my rajma for 1 or 1 and half days.
Cook the soaked or sprouted rajma in the pressure cooker until they are well cooked. When you press the bean in between your fingers it should be soft like I showed in the video.
Cut the onion and tomato into small pieces and keep them separately.
Cut the green chili length wise.
Chop the cilantro finely.
Procedure
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