Ayurvedic kidney bean sabji is a mouth-watering nutritious dish which can be consumed with rice or roti. The main ingredient of this recipe which is kidney bean is a good source of protein. Also, it contains fibre and is cholesterol-free. Other ingredients for preparing this recipe comprise of ginger, garlic cloves, coconut, coriander leaves, and ajwain to name a few. This delicious ayurvedic recipe can easily be cooked at home.
Ingredients of Ayurvedic Kidney Bean Sabji
One cup of dried kidney beans (rajma)
Six to seven cups of water
One inch piece fresh ginger, peeled and finely chopped
Two garlic cloves chopped
One tablespoon shredded, unsweetened coconut
Handful of fresh coriander leaves chopped
Half cup of water
One teaspoon of black mustard seeds
Four tablespoon of safflower oil
One teaspoon of cumin seeds
A pinch of hing
Five curry leaves
Half teaspoon of turmeric
Half teaspoon of ajwain
Half teaspoon of masala powder
Half teaspoon of salt
Method of Preparing Ayurvedic Kidney Bean Sabji
To prepare this dish firstly, kidney beans have to be soaked overnight in warm water. Then wash them twice and drain the water. Add four cups of water and the beans to a soup pot and cook over medium heat uncovered for nearly thirty minutes. Add nearly two cups of water and continue cooking uncovered for nearly thirty minutes until the beans soften. Make a liquid paste using ginger, garlic, coconut and coriander along with half cup of water. Heat a medium size saucepan and when hot add oil, mustard seeds, cumin seeds, hing and curry leaves. When the seeds pop, pour the blended mixture followed by ajwain, masala powder, turmeric and salt. Cook and stir for a minute, until slightly brown. Add the beans and some water to the spices. Mix them well. The ayurvedic kidney bean sabji can be thick or with gravy and therefore depending on this boil for the required time. Before serving, garnish with coriander leaves and coconut.
Benefits of Ayurvedic Kidney Bean Sabji
Ayurvedic kidney bean sabji is tridoshic which means it balances all the doshas. Pitta prakriti person should use very less garlic and can cook even without garlic. Kapha parkriti people should use it in moderation and the hing, ajwain, garlic helps the Vata and the Kapha dosha to digest the beans.
(Last Updated on : 15-09-2014)
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