Rajma & Ambal

Chef Ajay Chopra shares recipes for Rajma and Ambal, two dishes which are very important in Saant meals, a part of Dogra wedding ceremony. Rajma (red kidney beans) is incredibly delicious, and the Ambal made with pumpkin is sweet, sour and super appetizing.
Rajma & Ambal

- Indian


- 1

Cooking Time

-60 Min


- Medium

Preparation Time

- 10-15 Min



  • FOR ambal
  • 250 gm pumpkin
  • 2 tbsp mustard oil
  • ½ tsp fenugreek seeds
  • 2 dry red chillies
  • 1 tsp ginger
  • salt
  • ½ tsp turmeric
  • pinch of asafoetida
  • 1 tsp red chilli powder
  • 2 tbsp tamarind paste
  • 2 tbsp jaggery
  • water
  • FOR rajma
  • 1 cup rajma soaked overnight
  • 2 black cardamom
  • 1 tsp ginger
  • 1 tsp salt
  • 1 cup onion paste
  • 1 tsp ginger garlic Paste
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato paste
  • 1 cup curd


  1. 1

    For Ambal, in a heated pan, add mustard oil. Add fenugreek seeds, dry red chillies, chopped ginger, pumpkin chunks and fry.
  2. 2

    Add salt, turmeric powder, asafoetida, red chilli powder and water to cook. Add tamarind paste, jaggery and cook the pumpkin till done.
  3. 3

    In a pan, add soaked rajma, water, black cardamom, ginger, salt and leave it to cook.
  4. 4

    In another pan, add oil, onion paste, ginger-garlic paste, turmeric powder, cumin powder, red chilli powder, chopped tomatoes and saute.
  5. 5

    Add curd and mix it well on slow flame. Add cooked rajma and in the masala and let the gravy boil.
  6. 6

    Serve Ambal and Rajma hot with rice.
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