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Lucknow Rajma with Sauted Chard
- 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)
- 2 tablespoons ghee, butter or oil
- 1/2 teaspoon ajwain seeds
- 2 teaspoons garam masala
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon asafoetida
- 1-inch piece fresh ginger, grated or minced
- 2 large tomatoes, diced
- 1 bunch Swiss chard, stems included, sliced into strips
- 1/4 cup fresh parsley or cilantro, chopped
- 1 1/2 teaspoons sea salt, or to taste
Directions:View on Lisa's Kitchen
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