If you know me, you would know that my favourite food in the whole wide world is rajma rice. Nothing beats it, nothing ever will. It’s the king of lentils for me.
My rajma recipe is pretty simple and easy to follow.
Ingredients:
1 cup rajma (kidney beans)
2 cups water
Salt
Turmeric powder
Red chilli powder
Coriander powder
Rajma masala (optional)
Garam masala
1 large onion
4 tomatoes
2 green chillies
Ginger
Garlic (optional)
2 bay leaves
Cumin (Jeera)
Coriander leaves
Recipe:
Wash and soak kidney beans in a bowl of water overnight for 10-12 hours. You can retain the water for cooking or discard it in case it gets foamy.
Take a pressure cooker and transfer the contents of the bowl into it. Add some salt, cover the lid and cook on high flame till there is a whistle. Post the first whistle, simmer it for 15-20 minutes and turn off the gas.
For the masala, heat equal amounts of oil and ghee in a pot and add bay leaves and cumin. Add green chillies and saute for some time. Add a generous amount of ginger, the more the better, and some garlic. Saute for some time. Add onion and cook till they turn golden brown. The way to understand if your onions are perfectly cooked is to check their size and colour. It reduces to a noticeably small size with a golden brown colour and starts to lose some water.
Add turmeric, red chilli, some salt, generous amount of coriander powder and some rajma masala. Cook for a bit and add the tomato puree. To check when this masala is ready, simply move it around the pan and if it doesn’t stick to the bottom of the pan and smoothly glides from one end to another, you’re done.
Empty the contents of the pressure cooker into the cooked masala and add some freshly cut coriander leaves along with a pinch of garam masala. Cover with a lid and simmer for 20 minutes before serving.
Enjoy your food 🙂
