RAJMA (Red Kidney Beans)

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In most parts of the Northern India, whatever you cook and eat throughout the week, but Sunday’s lunch is only reserved for Rajma – Chawal. (kidney beans with rice).
I don’t know whether its a culture or some tradition, but right from my childhood to present date, I am witnessing this precedent being followed by my grand-mother to mother to other relative families.
However I have seen my maternal grand-mother cooking Rajma this way and me too is following the same procedure.

So a special space in this blog for Rajmash on this fine Sunday…

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INGREDIENTS

For Boiling

Rajma (Red kidney beans) 1 cup
Salt ¼ tsp
Ginger (grated) 1 tbsp
Garlic (grated) 1 tbsp
Baking soda ¼ tsp*
Water 6 to 8 cups**

For Gravy

Onion (grinded) ¾ cup
Tomato (grinded) ¾ cup
Oil 2 tbsp
Turmeric ¼ tsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Rajma masala 1 tsp
Cinnamon stick 1 inch
Mace a pinch
Moti elaichi ½
Cloves pieces 2
Bay leaf 1
Salt as per taste
Tamarind pulp ¼ cup

For Garnishing

Chopped coriander
Roasted cumin seeds


TOTAL TIME NEEDED

Soaking time 8 to 9 hours or over night.
Preparation time 1 hour.

 

METHOD

  1. Wash the Rajma (red kidney beans) and soak in water for 8 to 9 hrs or over night.
    Now take the pressure cooker, add Rajmash with grated ginger, grated garlic ¼ tsp salt and water. Note put on a flame upto 7-8 whistles. image
  2. In the mean time, prepare the gravy for Rajma.
    In a pan heat the oil. Then add cinnamon stick, bay leaf, mace, moti elaichi and cloves and saute for 15 seconds.
    image
  3. Add cumin seeds and when they will start crackling in oil, add the onion puree and cook till puree becomes light brown in color.
    image
  4. Now add the spices like coriander powder, red chili powder, garam masala, cumin powder, cumin seeds, turmeric powder, Rajma masala and salt. Mix well.
    image
  5. Now add tomato puree and cook till the oil is seen separated and floating over the gravy.
    image
  6. Till the time Rajma’s are boiled. Now add the boiled rajma to the gravy and smash them with the help of masher or spoon.
    image
  7. Cook for a couple of minutes till all the ingredients blend well with each other.
    Now add tamarind pulp and again cook for couple of minutes.
    image
  8. Its ready now. Garnish with coriander and Roasted cumin seeds.
    image

Enjoy your Sunday’s Lunch with these exclusive Rajma, either with rice or roti. Preferably Rajma goes well with Rice.

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Important Tips

*If you have forgotten to soak the Rajma at night or you don’t have enough time to soak then just add ¼ tsp baking soda with salt while boiling the Rajma.

**If you have soaked the Rajma over night, then 6 cups of water is enough but if it’s not, then add 8 cups of water.

 

 
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RECIPE IN ONE FELL SWOOP

INGREDIENTS


For Boiling Rajma
.

Rajma (Red kidney beans) 1 cup
Salt ¼ tsp
Ginger (grated) 1 tbsp
Garlic (grated) 1 tbsp
Baking soda ¼ tsp*
Water 6 to 8 cups**

For Gravy

Onion (grinded) ¾ cup
Tomato (grinded) ¾ cup
Oil 2 tbsp
Turmeric ¼ tsp
Red chili powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Rajma masala 1 tsp
Cinnamon stick 1 inch
Mace a pinch
Moti elaichi ½
Cloves pieces 2
Bay leaf 1
Salt as per taste
Tamarind pulp ¼ cup

For Garnishing

Chopped coriander
Roasted cumin seeds

TOTAL TIME NEEDED

Soaking Time 8 to 9 hours or overnight.
Preparation Time 1 hour

METHOD

  1. Wash the Rajma (red kidney beans) and soak in water for 8 to 9 hrs or over night.
    Now take the pressure cooker, add Rajmash with grated ginger, grated garlic ¼ tsp salt and water. Note put on a flame upto 7-8 whistles.
  2. In the mean time, prepare the gravy for Rajma.
  3. In a pan heat the oil. Then add cinnamon stick, bay leaf, mace, moti elaichi and cloves and saute for 15 seconds.
  4. Add cumin seeds and when they starts crackling, add the onion puree and cook till puree becomes light brown in color.
  5. Now add the spices like coriander powder, red chilli powder, garam masala, cumin powder, turmeric powder, Rajma masala and salt. Mix well.
  6. Now add tomato puree and cook till the oil is seen separated and floating over the gravy.
  7. Till the time Rajmas are boiled. Now add the boiled rajma to the gravy and smash them with the help of masher or spoon.
  8. Cook for a couple of minutes till all the ingredients blend well with each other.
  9. Now add tamarind pulp and again cook for couple of minutes.
  10. Rajma is ready.
    Garnish with coriander and Roasted cumin seeds.

 

With Love
PAYAL BALI SHARMA

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2 Comments Add yours

  1. Raajma chawal!!…my favorite:)… Nothing can beat a good rajma chawal.. So comforting !

    Like

    1. Thank you so much.

      Liked by 1 person

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