Rajma Chawal is a feel good "soul food" for most people. Rajma, also known as Red Kidney beans, is very rich in protein and fiber and is a great addition to a vegetarian diet, and of course to any diet. This curry can be made on the stovetop, and pressure cooker and also in an instant pot. The Instant Pot recipe will be updated on the blog soon. This dish brings back memories of my childhood as this was a staple dish at many of my close friends' places. Every time I went to one of their houses, it didn't take a lot of coaxing for me to eat with them, especially if it was a "Rajma Chawal" Day. Try it and you will know what I mean.
Rajma Masala
Recipe
Ingredients:
• 2 cups Rajma
• 1 Bayleaf
• 1" piece cinnamon
• 1 teaspoon cumin seeds/jeera
• 1 tbsp finely minced ginger
• 1 tbsp finely minced garlic
• 1 finely green chilli slit and cut into big pieces
• 1/2 teaspoon Turmeric powder/ haldi powder
• 1/4 teaspoon Black pepper
• 1 teaspoon Garam masala powder (more or less according to your taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 - 1 tsp chilli powder ( more or less according to your taste)
• 1 big onion ( about 1 and 1/2 cup finely chopped - keep 2 teaspoons of finely chopped onions
aside for the tempering)
• 2 medium finely chopped or pureed Tomatoes
• 1 teaspoon Salt (adjust to taste)
• 1and 1/2 cups water (or more if needed when cooking on stovetop or pressure cooker)
• 1 tbsps. ghee or oil or as required
• 1 tablespoon Lemon juice
• Finely chopped coriander leaves for garnishing
Tempering
• 2 teaspoons ghee
• 1 teaspoon Cumin seeds
• 2 teaspoons onions chopped
Steps:
1. Wash and soak the rajma in water overnight. Then pressure cook for 1 - 2 whistles on high
heat, and then switch to medium heat and cook for 15 - 20 minutes, until it is
cooked nice and soft, and keep aside.
2. In a pan add oil, heat it, and next add the cumin seeds, add bayleaf and cinnamon and
sauté for a minute, next add the green chillies and sauté and fry for a few seconds.
4. Next add the onions, ginger and garlic and sauté till the colour changes to golden brown.
5. Add the tomato puree and sauté till the oil separates.
6. . Add masala powders, salt and sauté well. Add the cooked Rajma, and cook the flavors blend
into the beans, and makes a nice gravy. Adjust the salt to taste and simmer on
low for about 12-15 minutes. If you want the gravy thicker, mash a few of the cooked beans
and add and simmer.
8. Heat ghee and add the jeera and when it sizzles add in the 2 teaspoons of chopped onions
and sauté till golden brown and pour over the Rajma masala.
9. Add the lemon juice and Garnish with chopped fresh coriander leaves (cilantro).
10. Your Rajma Masala is ready to serve with accompaniments like paratha or plain rice or
jeera rice (recipe below) and raita. Enjoy!!
Notes:
Here is the recipe for the Jeera Rice.
The jeera rice that accompanies this dish is very simple to make.
For tempering, just heat up some ghee, and then add jeera. After it gives a nice aroma, add in 1 cup of rice (Washed and drained) and sauté for a minute or two until the rice changes color. Add 2 cups of water and salt to taste and bring it to a rolling boil. At that point, turn to low heat and cover. After 10 minutes, turn off the heat. Do not open for another 10 minutes. Then fluff it up with a fork and its ready to eat.
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