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    You are in: Home / Recipes / Punjabi Rajma (Kidney Beans) Recipe
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    Punjabi Rajma (Kidney Beans)

    Average Rating:

    3 Total Reviews

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    • on June 17, 2011

      This was delicious! I did make a few minor changes -- I cooked my beans from dry, and used the leftover bean cooking liquid in place of the water. For the chili powder I used pure cayenne and increased it to 1 teaspoon. I was afraid that the large amount of hing/asafetida would be overpowering, but after it had simmered for awhile it turned out just perfect. Thanks for a great recipe, I will be making this one again for sure!

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    • on March 31, 2011

      This is a tasty dish! I wanted to eat within 30 minutes so made a few cuts to the cooking method. I used only 1 Tbsp of oil and quickly fried the spices, added the tomatoes with about a 1/4 cup of water, and hard boiled for a minute or two, then added the other spices (I used whole coriander seed as I didn't feel like grinding it), drained canned kidney beans, then boiled for a few minutes until it thickened. I added the cilantro and cooked it only another couple minutes. It was very flavorful and delicious, and quick! I already had some rice made so dinner came together in about 20-25 minutes. Thanks so much for posting. I will make this one again.

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    • on October 19, 2010

      very tasty

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    Nutritional Facts for Punjabi Rajma (Kidney Beans)

    Serving Size: 1 (269 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 353.4
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 1193.5 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 17.4 g
    Sugars 5.9 g
    Protein 19.2 g

    The following items or measurements are not included:

    red bird's eye chilies


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