My first time with this recipe. Admittedly I had to ad-lib with the spices as I didn't have everything on hand, but the fake-up was fragrant and tasty; the house still smelled wonderful next morning. The squash I threw in soaked up the flavour nicely--but the beans did not, though they were soft enough to eat. I also wondered at the quantity of water asked for, but used it anyhow for safety's sake (pressure cooking newbie). The result was a lot of spicy "soup", so I served the rajma in bowls over rice, which soaked up the yummy water very nicely. Maybe the extra-water and bland-bean issues would be resolved if I could cook at 15lb pressure instead of the maximum 13lb that my cooker allows, or if next time I just cook the recipe for a bit longer than stated.
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My first time with this recipe. Admittedly I had to ad-lib with the spices as I didn't have...