Rajma



Rajma



Rajma is a popular north Indian vegetarian dish made of red kidney beans. It is a regular dish made in every Punjabi household. You can serve it with rice or roti. I usually make rajma with some plain pulav and salad.

Ingredients:

• 2 cups rajma (kidney beans) (Any Variety)
• 3-4 finely chopped onions
• 2-3 finely chopped tomatoes
• 2 tea spoon ginger garlic paste
• 3 finely chopped green chillies
• 1/2 cup dahi (yogurt)
• 1/2 cup oil
• 1 tea spoon jeera
• 2 tea spoon red chilly powder
• 1/2 tea spoon haldi (turmeric)
• 2 table spoon finely chopped coriander
• salt to taste
• 1 table spoon rajma masala
• 1/4 tea spoon soda bicarbonate

For rajma masala:

• 1 table spoon coriander seeds/
• 5-6 laung/lavang/cloves
• a small piece of nutmeg/jaiphal
• 4 green cardamom/elaichi
• 1 tea spoon jeera/cumin seeds
• 1/2 tea spoon shahi jeera/black cumin

Method:

Grind all the ingredients of masala together in a grinder into a fine powder and keep aside.

Wash and soak the rajma with soda overnight in 8 cups of water. Next day drain the soda water from the rajma and rinse in fresh water.

Cook rajma with 9- 10 cups of water in a pressure cooker for 4 or 5 whistles.

Heat oil in a kadai, add jeera and finely chopped onion. Cook till the onion turns golden brown.

Now add ginger garlic paste, finely chopped green chillies, 1 table spoon rajma masala, red chilly powder and haldi, saute it for 2 minutes or till oil separates, now add yogurt and mix it properly, add finely chopped tomatoes and saute till they become soft and oil separates.

Now add the cooked rajma, water as required and salt. Bring to a boil. Simmer for about 10 minutes.

Garnish with coriander leaves.

Serve hot with steamed rice, plain pulav or roti.