Ingredients
- Rajma (kidney beans): 1 cup, cooked and mashed
- Whole-grain bread: 4 slices
- Onion: 1 small, finely chopped
- Tomato: 1 medium, finely chopped
- Green chili: 1, finely chopped (optional)
- Ginger: ½ tsp, grated
- Cumin powder: ½ tsp
- Red chili powder: ¼ tsp (adjust to taste)
- Garam masala: ¼ tsp
- Salt: to taste
- Lemon juice: ½ tsp
- Coriander leaves: 2 tbsp, chopped
- Butter or ghee: 1-2 tbsp
Preparation
Heat a non-stick pan and add a little butter or ghee.
Sauté onions, green chili, and ginger until onions turn translucent.
Add the tomatoes and cook until soft.
Mix in the cumin powder, red chili powder, garam masala, and salt. Cook for a minute.
Add the mashed rajma and mix well. Cook for 2-3 minutes.
Turn off the heat and mix in lemon juice and chopped coriander leaves.
Spread the prepared rajma mixture on each slice of bread.
Heat a tawa or skillet, grease it lightly with butter, and toast the bread slices on medium heat until golden and crispy.
Serve warm, optionally garnished with a sprinkle of coriander leaves or a drizzle of green chutney.
Serving Size: Serves 2-3
