Rajma a popular dish in all North Indian homes,but now it is also enjoyed by everyone. At my place we like to eat this dish with plain rice, and usually prepare it on a Lazy Sunday afternoon .
Rajma is prepared by using Red kidney bean, it is full of protein and good for health. The tip to cooking Rajma is to plan ahead and soak the beans overnight and cook it the next day.
200gm red kidney beans
2 cups water for soaking beans overnight
1 medium sized onion chopped fine
1 tsp ginger garlic paste
2 to 3 green chili chopped fine
2 tsp salt
1 tsp red chili powder
1/2 tsp turmeric
4 tbsp oil
1 tsp freshly ground garam masala (dry roast tin a skillet for 4 to 5 minutes, 2-3 cloves,1 cinnamon stick,2 bay leaves, 1tsp coriander seeds, 2 to 3 peppercorns and 1/4 tsp cumin seeds)on cooling grind to powder.
1 medium size tomato grated
1. Wash thoroughly and soak overnight the red kidney beans,next day pressure cook the beans using 2cups water ,add 1 tsp salt,red chili powder and allow the beans to pressure cook for 30 to 40 minutes or till they are soft and cooked. Keep aside.
2. Heat oil in a pan,add ginger garlic paste,add onions, stir till onions appear golden in color,add in green chilies,turmeric and tomatoes.Continue to cook another 5 to 10 minutes, add in boiled kidney beans(along with the water) continue to cook another 10 minutes, check for salt ,add 1 tsp, if less salt.Add freshly prepared garam masala powder,boil another 5 minutes ,till the gravy appears thick.Serve hot with steamed rice or Indian bread.
Participating in Srav's event Vegan diet