Rajma Masala

"Rajma Masala" is a popular North Indian dish, thick delicious gravy that is little spicy, aromatic and flavorful; made of red kidney beans with some ground Indian spices. This is one of the popular and common dishes from the Punjabi cuisine.

Rajma,the red kidney bean is a popular ingredient in the Mexican cooking. Similar to other beans, red kidney beans is high in starch, protein and dietary fiber and is an excellent source of iron, vitamin B6 and folic acid.

For the dried beans, this dish is prepared by soaking beans in water overnight. Next day it is boiled in a pressure cooker till becomes soft. Curry spices are generally cooked before hand and then added at a later time.

This goes well with Chappathi, Poori and Rice. You might wonder whether it can be consumed with Rice?? Why not? In North India, they call it as Rajma Chawal..

Ingredients
Rajma or Red Kidney Beans - 200 gms
Oil - 4 tbsp
Cumin Seeds - 1 tsp
Asafoetida - less than 1/4 tsp
Onions - 2 (finely chopped)
Tomatoes - 3 or 4
Ginger Galic Paste - 2 1/2 tsp
Green Chillies - 1 (finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 2 tsp
Salt - to taste
Lemon Juice - 2 tsp
Water - to pressure cook Rajma

Preparation
(1) Pressure cook the Rajma that had been soaked overnight
(2) Cook with enough water until it becomes soft
(3) Heat Oil in a pan and add cumin seeds to the hot oil
(4) Add asafoetida and allow the cumin seeds to splutter
(5) Add the finely chopped Onions and saute till it turns golden brown
(6) Add the Tomato Puree and allow it to cook until oil separates
(7) Add all the dry powders one by one and half the salt to it
(8) Saute it well and add 1 cup water and allow it to cook for few minutes
(9) Now add the cooked Rajma along with its stock
(10) Cook till the gravy becomes thick
(11) Add lemon juice and saute for 2 min
(12) Transfer the Rajma Masala to a serving dish

(13) Serve it hot with your Chappathi, Poori or Rice