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I fell in love with this dish the first time I ate this at our friend Dhrutis house and could not wait to put this recipe on the web. This dish constitutes a meal by itself and is very nourishing and filling. Phool is served with sourdough bread (Pav).

Rating Region Style Allergy Diet
5 Gujarat Vegan None None

Quantity Ingredient
2 ½ Cups Rajma (Red Kidney beans) soaked overnight (or three 15 oz. cans)
4 to 6 Green Chillies in small pieces
1 tsp Red Cayenned pepper powder
1 Cup Finely chopped cabbage
1 Cup Finely chopped onions
1 Cup Finely chopped tomatoes
1 Cup Finely chopped cucumber
1Cup Finely chopped green pepper
½ tsp Garam Masala
2 cloves Garlic
3 tst Salt (use less if using canned beans)
1 tsp Cumin seeds
3-4 Tbsp Oil (olive or vegetable or corn)
1 Lemon
1 Cup Sev

  1. Pressure cook the rajma beans with 5 cups of water and salt. (If using the cans, you just open the cans!)
  2. Using a big pan, heat up the oil. When the oil is hot add green chillies, ginger, garlic, cumin seeds, turmeric and red cayenne pepper powder
  3. Add cooked rajma beans with the water and let it boil for 10-15 minutes, stirring occasionally. Taste and check for salt.
  4. Just before serving add all the chopped onion and vegetables(bellpepper, cucumber, cabbage, tomatoes) and bring to a boil.
  5. Stir in the garam masala and lemon juice.
  6. Garnish with corriander leaves.
  7. Server with warmed, buttered Pav(sour dough bread).