Recipe:
Cuisine: Indian Vegetarian
Category: Main Course
Preparation Time: 8-9 hours
Cook Time: 45 minutes
Serving Size: 4-6 persons
Author: Bhumika Joshi
Ingredients:
- 2 cup Rajma (Kidney Beans) soaked overnight
- 2 tbsp Sabut masoor dal (whole Red Lentils) (optional)
- 2 tbsp Oil/Ghee (Clarified Butter)
- 1 tsp Jeera (Cumin Seeds)
- Hing (Asafoetida) a pinch
- 1 inch Dal chini (Cinnamon)
- 2 Kali elaichi (Black Cardamom)
- 4-5 Kali mirch (Black Pepper)
- 3 medium Pyaz (Onions) pureed
- 1 tsp Adrak (Ginger) and lehsun (Garlic) paste.
- 5 large Tamatar (Tomatoes) pureed
- 1/2 tsp Haldi (Turmeric) powder
- 1 tsp Kashmiri lal mirch( Red Kashmiri Chili) powder
- 1 tsp Dhaniya (Coriander) powder
- 1/4 tsp Garam masala (blend of ground spices) (optional)
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 1/2 inch Imli (Tamarind) soaked in water
- Jaggery 1tsp (optional)
Method:
- Soak the kidney beans overnight.Pressure cook them with salt and sufficient water for 4 whistles and simmer for 10 minutes.The Rajma should be cooked as shown in the picture below.
- Blend the onions and tomatoes separately into a puree form.
- Heat oil/ghee in a pan/wok/kadhai on medium heat. Add the cumin seeds, black Cardmom, cinnamon stick,black peppercons, asafoetida and the ginger garlic paste.
- Cook for 2 minutes or until the masala turns golden in color.
- Now, add the onion puree and stir it well. Let it cook for about 2-3 mins on medium flame.
- Add little salt and cook onions until light brown.Usually this takes around 7-8 minutes.
- Further add the tomato puree and give it a cook mix.
- Once this gravy starts leaving the sides of the pan,add the turmeric,coriander, kashmiri red chili and garam masala powder. Cook them well for at least 3-4 minutes.
- Cook this till the gravy starts leaving the sides of the pan. Once you see oil/ghee separating from the gravy, you know its done. It usually take around 8-9 minutes.
- Now add the boiled Kidney beans along with its water. If the gravy is too thick add warm water to it.
- Cover the pan with a lid and simmer the flame. Cook this for atleast 15 minutes(so that the flavours mix up well)
- After 15 minutes adjust the consistency by adding warm water if required.Now add crushed kasuri methi and stir.
- Finally add the soaked tamarind by sieving it through a strainer and the jaggery (optional).
- Your delicious Rajma is ready to be served with piping hot rice.
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