Chances of you not eaten Rajma will be quite meager if you are from North India.Rich in iron and protein Rajma is also called Kidney beans.It is called as Sunday special dish in my mother home and is a staple food too. Now I cook Rajma once in fifteen days only as my husband is not fond of rice that much. But for me having Rajma with rice is a delight.
Cooking and preparation -45minutes
1 cup Red kidney beans (rajma)(Soak them in water overnight or for around 7-8 hours)
Salt to taste
2 medium sized finely chopped onion
1 inch ginger finely chopped
4-5 cloves garlic chopped
3 medium sized tomato puree
1tsp cumin powder
2tsp red chilli powder(You can reduce the quantity if you want)
1/2tsp turmeric powder
1tsp garam masala powder
Method and Preparation
Step1:Take a pressure cooker and add 5 cups of water into it.Add some salt,turmeric and add the Rajma.It generally takes around 4-5 whistle to cook the rajma bu it depends on the water quality too.
Step2:Take a pan and oil .When hot add bay leaves and chopped onion.Saute it for 3 minutes.
Step3:Add chopped ginger and garlic and saute it for few minutes more.
Step4:Add tomato puree and mix it.Add all the masalas and add little salt too.Be careful in adding salt as we added salt in the Rajma before also while pressure cooking it.
Step5:Cook the masala till it leaves the oil and ad rajma to it.Add garam masala and cook in low heat.
Serve hot with rice and on top of that a spoonful of ghee.
P.S-Some people add tomato ketchup in it while making it for the kids.
If you forgot to soak Rajma overnight then read this tip
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