This is an extremely delicious curry made with red kidney beans that forms a staple meal for many North Indian families. #Rajma is a great source of protein and fiber, and is probably one of my favorite vegetarian dishes!
Rajma can be served with steamed rice or jeera rice (cumin rice) and salad (chilies, lemon and onions are a must). Some health conscious people eat rajma with rotis, but I can't imagine this dish without a nice bowl of piping hot white rice!
A super easy dish to cook and you can make it in large quantities to eat the next day. The trick behind a good dish of rajma (and trust me I've learned this after a number of failed attempts), is soaking the beans overnight!
Ingredients:
2 medium onions diced
3/4 cup tomato puree
1 cup rajma (red kidney beans)
1 tbsp ginger/garlic paste
2-3 slit green chilies
1 tbsp of chopped coriander leaves
1 tsp red chili powder
1/4 tsp turmeric powder
1.5 tsp rajma masala powder
Salt to taste
1 tsp crushed kasuri methi
A simple recipe for a rajma-chawal lunch/dinner:
Step 1: Soak the rajma overnight.
Step 2: Pressure cook the beans for about 5-6 whistles (check the beans to ensure they are nice and soft before removing them).
Step 3: Make onion paste.
Step 4: Saute ginger/ garlic paste and onion paste in a pan.
Step 5: Add tomato puree and all the spices mentioned in the ingredients above and salt to taste. Saute for a few minutes till you get a nice aroma of all the spices.
Step 6: Add the cooked rajma and the remaining water from the cooker.
Step 7: Add kasuri methi and coriander leaves
Step 8: keep cooking and adding water till you feel the beans are soft enough and you have your desired consistency of gravy. I like the extra gravy!
Plate up!! Serve hot with rice (steamed or jeera) and salad.
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