Rajma means Red Kidney Beans. Dishes with it are common in North India as well as in South. This dish developed after the red kidney bean was brought to the India from Central Mexico
This dish is prepared by soaking beans in water overnight before they get boiled in a Pressure cooker Curry spices are generally cooked beforehand and then added at a later time.It is a whole blend of Indian spices that goes into the gravy and hence it is very flavourful. Here I have added the normal masala powders together with some methi leaves to add to its health value. The end product is unbelievably tasty and goes well with Rice as well as chappathy.
INGREDIENTS:
- Red Kidney beans - 1 cup (soaked over night )
- Onion - 1 medium sized - chopped finely
- Tomatoes - 2 medium sized - chopped finely
- Ginger -garlic paste - 2 tablespoons
- Green chilies- 2 finely chopped
- Turmeric powder - 1/2 tablespoons
- Red chilly powder - 1 tablespoon
- Coriander powder - 2 tablespoons
- Cumin powder - 1/4 tablespoon
- Garam masala - 1/4 tablespoon
- Cumin seeds- 1 tablespoon
- Methi leaves - 1 cup finely chopped (I use the frozen one from Indian store )
- Salt as needed
- Jaggery - 1 small piece (Optional)
How to Prepare:
Step 1: Soak the Red kidney beans overnight in double quantity water. Pressure cook it for four whistle adding salt, turmeric powder and red chilly powder.
Step 2 : Heat oil in a pan, Add cumin seeds saute till it turns brown. Add the chopped onions and saute till it turns transparent. Add the ginger garlic and green chillies. Saute till is is cooked. Add the chopped tomatoes and saute till it is mixed well with the rest of the masala. Add all the masala powders and saute well. Add salt and jaggery and adjust the taste to optimum. Once the gravy is three forth done add the cooked Red kidney beans and mix well. Let the gravy thicken and mix well with the beans. Now add the methi leaves and switch off flame.
Step 3: Serve hot with rice or chappathy.
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