Rajma (Kidney Beans) Masala

Category: Lunch / Dinner
Preparation Time: 10 mins  + Overnight soaking
Cooking Time: 30 mins
Servings: For 3-4 persons
 

Rajma Masala

Ingredients:

• Rajma / Kidney beans - 1 cup
• Oil - 2 tsp
• Bay leaf - 1
• Kasoori Methi - 1 tsp
• Salt - to taste

Spice Powders:

• Coriander powder - 1 tsp
• Chilly powder - 1 tsp (Adjust as per spice level)
• Turmeric powder - 1/2 tsp
• Fennel powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp 

To saute and grind:

• Oil - 1 tsp
• Onion, chopped - 1 no
• Tomato, chopped - 2 nos
• Ginger - 1 inch piece
• Garlic - 5-6 cloves
• Cinnamon - 1 inch stick
• Cloves - 2 nos 
• Cooked Rajma - 3 tbsp

Method:

1.  Soak the dry Rajma beans for 5-6 hrs or over night. Next day rinse and pressure cook with bay leaf, pinch of turmeric powder, salt and required salt for 6 whistles until it gets well cooked and becomes soft

   

   Rajma - Soaked

   
   

   

   Rajma - Pressure cooked

2.  Heat 1 tsp of oil in a pan, add chopped onions, tomatoes, ginger and garlic; saute well for 8-10 mins till it becomes mushy and add the cinnamon and cloves, saute for 2 mins; switch off and allow to cool. Add about 3 tbsp of cooked Rajma to it and grind to a smooth paste
   
3. In another pan, heat 2 tsp of oil, and once it becomes hot add the ground masala and saute for 5 mins
   
4.  Add the coriander, chilly, turmeric and Fennel powders and saute for another 2-3 mins
   
5. Now add the cooked Rajma along with the water (adjust as per consistency) and allow to cook in low flame for 10 mins
   
6. Then add the Garam Masala, check for salt and allow to cook for few more mins
7. Finally add in the kasoori methi and switch off
   
8. Serve hot with Roti / chapathi or with rice