Rajma/Kidney beans is such a bean which has a different kind
of taste. Adding just salt and chilli powder can also make rajma curry
interesting. I love our typical Konkani dish Rajma Bendi first when it comes to
this bean, then comes saarupkari and later adds the north Indian variety.
Most of the time I make our amchi dish with this bean as
it’s the preferred variety at our place. I love it more than hubby (he is not
so fond of it) so it was not cooked regularly here. Now that little M loves the
bean I have got a company to eat it J
so the Not Cooked Regularly statement has changed: D.
This time its Rajma Chawal one of the best and well known
combo by every Indian.
This dish is very simple and yummy.
This dish is very simple and yummy.
Here is the recipe for all of you:
Ingredients
1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
1 teaspoon grated ginger
1 onion finely chopped
4 cloves garlic
minced
2 slit green chillies
2 tomatoes chopped finely (u can even puree it if you wish)
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 tablespoon oil/butter
2 tablespoons chopped coriander leaves
1 teaspoon oil
Salt to taste
Method
Wash and soak rajma overnight or for atleast 8 hours (this
bean takes long time to soak and cook)
Cook the soaked rajma in about 3 cups of water in a pressure
cooker or pot until the rajma is soft, tender and cooked(do not overcook). Take
5 whistles minimum (mine got done) Takes about 20 minutes, depending on the age
of the beans.
Heat oil/butter to a heavy bottomed pan, add grated ginger,
finely chopped or minced garlic and green chillies; allow them to crackle for a
few seconds until the raw smell disappears. Add finely chopped onion and sauté
for 3 to 4 minutes on low heat until the raw smell goes away.
Stir in tomatoes, turmeric powder, cumin powder and sauté
until tomatoes begin to start bubbling for a about 2 to 3 minutes.
Stir in the cooked rajma along with the water it contains and
salt to taste and simmer for about 15-20 minutes. At the end add garam masala
powder and simmer for 5 more minutes. The longer you simmer the more the spices
get into the rajma and the tastier it gets. You can alter the consistency of
the gravy by adding more or less water. Finally garnish with coriander leaves.
Serve hot with
steamed rice.
Till Later then,
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