A popular comfort meal at punjabi homes is ‘Rajma Chawal’. Yes, we all love a plate of this soul satisfying dish when our moms cook it with spoonfuls of butter and love.
Rajma or Kidney Beans, are a rich source of protein, fiber, manganese, phosphorus, Vitamin B6, Calcium, Iron & more. Including Kidney beans in our diet helps :
- Control Blood Sugar
- Prevent Osteoporosis
- Healthy for Diabetic patients
- Anti Ageing
- Prevention of Colon Cancer etc.
Now that you know that it is not just a plate of finger licking Rajma Chawal, but a plateful of health. I am sharing a step by step version of this Rajma Masala with you today and I really want you to give it a try.
Ingredients needed :
- Kidney Beans (Chitra Rajma) – 1 cup
- Desi Ghee/Oil – 2 tbsp
- Butter – 1 tbsp
- Onion – 2 Medium
- Tomato – 3 Large
- Ginger – 1.5 inch
- Garlic – 2-3 cloves
- Green Chili – 2
- Cumin Seeds – 1 tsp
- Black Cardamom – 1 pc
- Bay leaf – 1
- Cloves – 4-5 pcs.
- Dry Spice Mix – Turmeric powder(a pinch) + Red Chili Powder + Dry Mango Powder + Kasuri Methi (fenugreek leaves) + Asafoetida +Coriander powder
- Roasted Cumin powder – 1 tsp
- Salt as per taste
- Coriander leaves – 1 tbsp
Recipe Instructions :
1. Soak one cup of Kidney beans in water overnight. Drain the water in the morning, rinse them once and pressure cook them with a black cardamom, bay leaf, cloves and salt for 30-40 mins till they are done(soft).
2. Meanwhile, roast & powder the dry spices (cumin & coriander seeds) and get them ready.
3. Add chopped tomatoes, ginger, garlic and green chilies to a blender and prepare a puree. And, chop the onion finely for the gravy base.
4. Put a wok on flame and heat 2 tbsp of Desi Ghee in it. Add cumin seeds and let them splutter before adding the next ingredient.
5. Time to add in the chopped onions. Cook the onions till they get a light brown color and add a splash of water at this point to cook them for another minute without burning.
6. Pour the tomato puree into the wok and let it cook on slow heat. Add a little salt here to cook the tomatoes faster.
7. Once the tomatoes are cooked add the dry spices and saute for 2-3 minutes till the masala releases oil.
8. At this point, add a portion of Rajma with some stock, mash a few kidney beans with the back of the spoon and mix well. (the starch from kidney beans will thicken up the gravy)
9. Add the remaining boiled kidney beans, add more water if needed and mix them well. I transferred everything back in the same pressure cooker as that speeds up the process.
10. Add a tsp of cumin powder and a tbsp of butter/ghee to Rajma Masala, seal the lid and pressure cook it for 1-2 whistles.
Finally, add freshly chopped coriander leaves on top to finish and serve hot with a pot of rice, some boondi raita , pickle and salad.
Now, I don’t use the prepacked Rajma Masala but, feel free to add some if you like while adding butter before the final whistles.
I had been getting messages to drop recipes for the everyday Indian curries, so, I am starting with this one. I hope this helps the beginners and if you have anything to add to this recipe, feel free to reach out to me with your suggestions.
Start cooking some yummy Rajma Chawal now !