Rajma-Chawal (Kidney Beans-Rice)

Home Page

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.