Rajma is one of the most loved pulses in the northern states. It is served with rice and any flat indian bread. Chawal Rajma is a very popular dish.This long bean is kidney shaped, hence it is known as Kidney bean. This is a power packed nutrition food, highly recommended for the vegetarians. Today, I present you to Rajma masala below.
Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked , were still hard and lo ! I did stop making it . Now, again , it has made a comeback and the nuances are overcome. It was on veg reciipes of india I learnt the right method of cooking. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker. The number of whistles required is fifteen . Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.
The recipe given below is my own.
- Rajma 1/2 kg
- tomato 3
- onion 2
- ginger 1inch
- garlic 4 cloves
- dhania powder 1/2 tsp
- cumin powder 1/2 tsp
- amchur powder 1/2 tsp
- chilli powder 2tsp
- garam masala 1tsp
- milk 1/4 cup
- cashew 10
- salt to taste
- oil 2tsp
- Rajma need to be soaked overnight. Then cook in pressure cooker for fifteen whistles.
- Put tomatoes in hot water. Peel the skin.
- Soak cashews in warm water.
- Cut onions into chunks.
To prepare ;
- Grind tomato, onion, ginger and garlic to a paste.
- Grind cashew to a paste.
- The kidney beans need to be really soft, otherwise it will not taste good.
- Heat oil, Add the tomato mix puree and saute for a while.
- The oil should leave the sides , then add the spice powders.
- Add the cashew paste, turmeric powder, milk and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
- Add the cooked rajma to it.
- Simmer on a low flame for sometime.
- Rajma masala is ready to serve.
- Serve hot with any flat bread or rice.
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