Most popular north-Indian dish made in punjabi houses are "Rajma masala". Boiled red kidney beans simmered in onion tomato gravy is famous punjabi dish. In my office, I used to eat Rajma chawal (Rajma masala with steamed rice). It is very simple to make and healthy too. Beans contains large amount of protein and being vegetarian its a great substitute for intake of protein.
Rajma masala can be served with jeera rice, plain steamed rice, roti, pulka, chapathi. There are 2 types of kidney beans available in the market one is light red and other is little darker. Only cooking time varies for both.
Preparation time: 15 mins
Cooking time: 25 mins
Serves: 2-4 nos
Ingredients:
For cook:
Rajma - 3/4 cup
Water - 1 1/2 cup water
For Rajma recipe:
Oil - 1 tablespoon
Butter - 2 tablespoon
Bay leaf - 1 or 2 nos
Onion - 1 (finely chopped)
Tomato - 1 cup puree
Ginger garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Kasturi methi - 1/2 teaspoon (optional)
Salt - to taste
Preparation:
1. Wash and soak red kidney bean for 8-10 hours.
2. Pressure cook soaked rajma in fresh water for 3-4 whistle. This cooking time may vary according to the variety and quality of bean chosen.
3. After pressure cooking the rajma, keep that cooked water aside, rajma should be soft and easy to smash with hand easily.
4. If using canned bean, then no need to cook, just rinse in water about 2 to 3 times and 1st 3 steps can be skipped.
5. Heat oil and a teaspoon of butter in a pan, add bayleaf. Saute it around 30 seconds and add finely chopped onions.
6. Sprinkle little salt and cook well, until onion turns translucent color.
7. Add ginger garlic paste and saute well until its raw smell vanish off, add tomato puree and allow it to boil, until water evaporates and oil gets separated.
8. Add all spice powder one by one and mix well.
9. Finally add cooked rajma along with its water, mix well and allow it to simmer in low flame around 5-6 mins.
10. Add crushed kasturi methi and lavish cube of butter while serving.
Rajma masala is ready to be served. Serve with Jeera Rice or Roti.
Tips:
1. Par boil tomatoes in water to remove outer skin and then blend it in mixer.
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