Rajma Masala is one of the most commonly prepared and popular vegetarian dish from Northern India. It’s a a thick curry preparation of rajma in a tomato and onion based gravy cooked along with basic Indian Spices available in most homes.
As popularly known in India “Rajma” is the Hindi name for “Red Kidney Beans”, There are a number of variety of Rajma available in the market but the best ones are supposed to come from the hilly regions of Northern India (Jammu & Kashmir, Shimla in Himachal Pradesh).
These dark red kidney shaped legumes are rich in potassium, magnesium , iron and protein , hence making it a great alternative to meat for vegetarians. Rajma is low on calories, high in protein and fiber, loaded with disease fighting antioxidants which promotes healthy and strong immunity.
Being high in fiber and protein it helps in maintain healthy blood sugar level, is rich in vitamin K and B making it good for the brain.. High fiber content (both soluble and insoluble) helps in cleansing the digestive track and improves bowel movement.Its high magnesium and fiber contents helps in reducing bad cholesterol and having a healthy cardiovascular system.
This legume is not only healthy but is rich in taste and flavor, a versatile ingredient indeed which can be used to make salads, soups, stews, cutlets and not to forget our very own “Rajma Chawal”.
Rajma Masala is comfort food, you can have it with steamed rice, roti and never worry about leftovers as it even tastes better the next day. I usually make extra and keep the leftover in the fridge, warm it up well the next day in fact let the gravy thicken so it gets a more creamy texture and just enjoy it with toasted bread…..Oh! I’m drooling…Perfect for a lazy weekend meal and loved by all.
Rajma, dry – 1 1/2 cups
Onion – 2 medium
Garlic – 2-3 cloves (Fat ones)
Ginger, grated – 1 teaspoon
Tomato, chopped – 2 medium
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 tablespoon
Garam masala powder – 1 teaspoon
Bay leaf – 1
Green cardamom – 4-5
Cloves – 5-6
Cinnamon stick – 2 inch
Oil – 3 tablespoon
Salt to taste
Fresh chopped green coriander for garnish
Clean and wash the Rajma and soak overnight or at least for 8-9 hours.
Rinse soaked rajma 2-3 times under running water. Pressure cook rajma along 4 cups of water, salt, bay leaf, 2 green cardamoms, 3 cloves and cinnamon stick. (I had cooked until 4 whistles, this may vary, depends on the variety of Rajma)
While the rajma is cooking, make a paste of one and half onions and garlic, to this paste add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and keep aside.
Finely chop half of the remaining onion and keep aside.