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 masala
Rajma masala


Ingredients :

  • 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

Method :

Pre requisites:
  • 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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  1. Haha, you reminded me of the first time i made rajma – it was just so hard and it wouldnt soften up despite cooking for more and more time!!! Guess we all learn… this rajma masala here looks quite tempting dear

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