Rajma Masala

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When I made the list of dishes, I did not realize that most of the recipes with lentils and beans are a traditional and classic dish from different cuisines. Today I am posting about the ubiquitous Rajma Masala. I have hardly made this dish because the husband hates rajma. For someone who eats most Indian dishes, his hatred for rajma is absolutely perplexing to me. But the only way I have managed to get him to eat this bean is by making a ‘sundal’ with it and adding coconut (lots of coconut).

During our Blogging Marathon meet earlier this year, Preeti of Simply Tadka generously fed us all some amazing rajma masala immediately on our arrival at the airport. I, for one, was blown over by the amazing amalgamation of flavours with the rajma and the dish lingered in my memory long after. Then one day, just like that, I started craving for some rajma magic just like my typical bread and cheese cravings. I simply had to make and devour it at the earliest. 

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So I ran down to the shop in our apartment complex which is a magical world in itself. You can find almost anything you need there. I have never seen it shut despite going there at all odd hours (because cravings!).  The bonus is that the shop owner is from Kerala and so he gets the most amazing banana chips ever. As soon as the chips arrive you can see people grabbing a packet lest the stock runs out. And it does run out pretty fast. The first time I had those chips I knew 2 things – one, those are the fresh-est, tastiest banana chips ever, and two, I am never going to successfully lose weight. 

Anyway, back to our dish of the day –

Protein – Rajma / Kidney beans

Recipe adapted from here

WHAT WE NEED

Rajma / Kidney beans                                  1 cup

Onion, large                                                   1

Tomatoes, medium                                       3

Garlic cloves                                                   4

Ginger                                                              1″

Green chillies                                                  2

Coriander powder                                         1 tsp

Red chilly powder                                         1/2 tsp

Turmeric powder                                          1/4 tsp

Asofoetida                                                       a pinch

Garam masala                                                1/2 tsp

Cumin seeds                                                    1/2 tsp

Kasuri methi                                                    1 tsp

Oil                                                                      3 tbsp

Milk                                                                   3 tbsp

Water

Salt
WHAT TO DO

  • Soak the rajma overnight or for 8 hours
  • Drain the water and add 4 cups of water to the rajma
  • Pressure cook for 4 whistles and set aside for 15 minutes till the entire pressure from the cooker is released
  • Check if the rajma is fully cooked by pressing a bean between your fingers. If it cannot be mashed then cook for another 10 minutes
  • Heat oil in a pan and add cumin seeds
  • Finely chop the onions and add to the pan
  • Let it cook till the onions start browning
  • Grind the ginger, garlic and green chillies to a paste
  • Add the paste to the pan, mix and cook for a minute
  • Chop the tomatoes and add them to the pan
  • Salute for 2-3 minutes till the tomatoes become soft
  • Add the spice powders – turmeric, red chilly, coriander, garam masala and asofoetida
  • Mix well and cook till the oil starts leaving the sides of the pan
  • Drain the water from the rajma and set it aside
  • Add the rajma to the pan and mix well
  • Add 1 1/2 cups of water that was used to cook the rajma 
  • Add salt and simmer without a lid for 10-12 minutes
  • We need the gravy to thicken slightly and not be watery
  • Mash a few rajma beans to thicken the gravy
  • Add kasuri methi and milk
  • Mix well and simmer for 2 minutes
  • Serve with roti or rice
  • Enjoy!

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 This is my post for the Mega Marathon under ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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