Rajma masala recipe
Rajma is also known as Kidney beans. Kidney bean/rajma is a must-have legume, as is widely used in various traditional dishes in India and abroad. As the name indicates from appearance and resemblance to color of kidneys. They are procured from the herbaceous plant, scientifically termed Pharsalus vulgaris. They are a storehouse of protein and an ideal replacement for red meat.
Piping hot rajma chawal/rice is a perfect balance of protein on par with dairy or meat protein without added calories and saturated fat. A single cup of kidney bean provides 15grams of protein. They are an excellent source of minerals like copper, iron, manganese, phosphorus, molybdenum and vitamins B1 and folate. These wholesome beans serve as an ideal addition to a diabetic diet.
Rajma masala/rajma chawal is a North Indian curry dish made with Rajma/kidney beans, onion, tomato, spices & herbs. This is a healthy & easy to make meal. With rice it can be served as a delicious protein rich & healthy single meal. It can be served along with Indian breads like roti, paratha, nan also.
This easy to make recipe will definitely help you to make super delicious Rajma, as I tried to make it little healthier. This is a no cream, no butter rajma recipe. Enjoy cooking!
Soaking time – 7 to 8 hours
Preparation time – 10 to 15 minutes
Cooking time 20 to 25 minutes
Serves – 4 person
Ingredients to make Rajma:
1 tablespoon oil
1 tablespoon ghee
½ teaspoon cumin seeds (jeera)
½ teaspoon asafetida (hing)
1 ½ teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon finely chopped/crushed green chili
½ cup onion finely chopped
Salt to taste
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala powder
¼ cup tomato puree
1 tablespoon kasuri methi
1 cup rajma
1/2 teaspoon sode bi carb
For garnishing:
Chopped spring onion
or
Onion slices
Chopped coriander leaves
To serve with:
Rice
Indian bread
(roti, paratha, nan)
Method to make Rajma:
• Wash and soak rajma in hot water overnight or for 7 to 8 hours.
• After that drain water and pressure cook them. Add salt & soda bi carb at the time of cooking.
Keep a side up to release pressure.
• In a broad pan heat oil & ghee. Add cumin seeds. When they crackles, add hing along with ginger, garlic & green chili paste. Sauté for 1 minute & add chopped onion to it. Add a pinch of salt to make cooking fast. Cook for 4 to 5 minutes at medium flame or up to the onion gets soft.
• Now it is time to add all dry masalas. Be careful while adding salt, as we have already added it during cooking of rajma & onion. Mix and add tomato puree to it. Cook for 4 to 5 minutes again.
• Add cooked rajma & mix well. Add some hot water to set consistency.
• A last add kasuri methi & mix. Cook for 2 to 3 minutes covered.
• Pour in serving bowl & garnish with onion & coriander leaves.
• Hot & delicious rajma is ready to serve. Serve it with rice or Indian breads.
Tips:
• Always cover rajma with mesh basket or thin breathable cloth, as they needs fresh air while soaking. Otherwise they may be sticky.
• Make sure to discard the water & rinse them thoroughly before cooking.
