For Rajma (Kidney Bean Filling):
- 1 cup rajma (kidney beans), soaked overnight and boiled
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp chaat masala
- Salt to taste
- 2 tbsp fresh cilantro, chopped
For Tacos:
- 8 taco shells (soft or hard)
- 1/2 cup lettuce, shredded
- 1/2 cup tomato, diced
- 1/4 cup onion, finely chopped
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup sour cream or yogurt
- 1/4 cup guacamole (optional)
- 1 tbsp fresh lime juice
- Fresh cilantro for garnish
Instructions
1. Prepare Rajma Filling:
- Heat oil in a pan. Sauté onions until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Add tomatoes and cook until soft and mushy.
- Add turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, and salt. Cook for 2-3 minutes.
- Add boiled rajma and mash some of the beans with the back of a spoon for a slightly creamy texture.
- Cook for 5-7 minutes, stirring occasionally. Adjust salt and spices if needed.
- Stir in chopped cilantro and lime juice. Set aside.
2. Assemble Tacos:
- Warm the taco shells as per package instructions.
- Add a layer of shredded lettuce to each taco shell.
- Spoon a generous amount of the rajma filling on top.
- Top with diced tomatoes, onions, shredded cheese, and a dollop of sour cream or yogurt.
- Optionally, add guacamole for extra creaminess.
- Garnish with fresh cilantro.
3. Serve:
- Serve the tacos immediately with lime wedges on the side for an extra zing.
