Rajma takes a while to cook. So soak it overnight and pressure cook the next day.There are varieties of rajma in the market. Rajma-chawal was a favourite lunch menu during my school days. The variety we use at home is a pinkish tinge and cooks easily. This is an easy snack you can take for work and a very tasty one too.
Rajma 1 cup
Juice of lime or Raw mangoCoriander
1. In a pan, add oil and splutter mustard seeds.
2. Add hing, green chillies, curry leaves, and cooked rajma.
3. Saute for a few minutes.
4. Remove from fire and garnish with juice of lime, fresh coconut and coriander.