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Rajma Recipe
Rajma, a popular North Indian dish, is known for its rich, comforting flavors and nutritious profile. Made from kidney beans cooked in a spiced tomato gravy, it is often enjoyed with rice or roti. Here’s a simple recipe to make delicious Rajma at home.
Ingredients :
- Kidney Beans (Rajma) : 1 cup
- Onion : 1 large, finely chopped
- Tomatoes : 2 large, finely chopped
- Green Chilies : 2, slit
- Ginger-Garlic Paste : 1 tablespoon
- Cumin Seeds : 1 teaspoon
- Turmeric Powder : 1/2 teaspoon
- Red Chili Powder : 1 teaspoon (adjust to taste)
- Coriander Powder : 1 teaspoon
- Garam Masala : 1/2 teaspoon
- Salt : To taste
- Oil : 2 tablespoons
- Fresh Coriander Leaves : A handful, chopped (for garnish)
- Water : 3 cups
Instructions:
1. Prepare the Kidney Beans :
Rinse 1 cup of kidney beans thoroughly under cold water. Soak them in enough water for at least 8 hours or overnight. This helps in softening the beans and reduces cooking time.
2. Cook the Beans :
After soaking, drain and rinse the beans. In a large pot or pressure cooker, add the soaked beans with 3 cups of fresh water. Cook on high heat until the beans are tender. In a pressure cooker, this usually takes about 4-5 whistles. If using a pot, it may take around 45-60 minutes. Once cooked, set aside.
3. Prepare the Gravy :
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add the finely chopped onions and sauté until golden brown.
Stir in 1 tablespoon of ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts separating from the mixture.
Mix in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Cook the masala until the spices are well-blended and aromatic.
4. Combine Beans and Gravy :
Add the cooked kidney beans along with the water they were boiled in (adjust consistency as desired). Stir well and bring the mixture to a boil.
Reduce the heat and let it simmer for about 15-20 minutes. This allows the beans to absorb the flavors of the gravy. If the gravy is too thick, add a little water to reach the desired consistency.
5. Finish and Serve :
Stir in 1/2 teaspoon of garam masala and let it cook for another 2 minutes.
Garnish with freshly chopped coriander leaves.
Serve Rajma hot with steamed rice, jeera rice, or roti. It pairs wonderfully with a side of yogurt or a simple salad. Enjoy this hearty and flavorful dish that's perfect for any meal!