A favourite comfort meal, Rajma Masala is quite a favourite with young and old alike. A very popular daily menu in the Punjab region, it is generally had with rice, called "Rajma-Chawal". It also tastes good with naan or tandoori roti. It is a nutritious and a wholesome meal in itself. Just a bowlful of this delectable dish and two to three rotis is enough to satiate and satisfy your hunger.
- 1 cup rajma (kidney beans), soaked overnight
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste / 1 tomato, pureed
- 2 tbsp. oil
- 1" cinnamon stick
- 2 green cardamoms
- 3-4 cloves
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. dry roasted coriander powder
- 1 tsp. dry roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 tbsp. kashmiri red chili powder
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1 tbsp. lime juice or to taste
- coriander leaves, chilies & sliced lemon to garnish
Boil the rajma in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Heat oil in a pan and temper with the cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste, tomato paste and all the powdered masalas, (except kasuri methi and salt), mixed with 1/4 cup water.
Saute till the oil separates. (If using pureed tomatoes, add it now and saute well till oil leaves the sides of the pan.
Now add the boiled rajma along with the water in which it was boiled, salt and the kasuri methi. Simmer on low flame for 3-5 minutes.
Adjust the water according to the consistency desired. When done, add the lime juice and serve, garnished with the sliced onion, chilies and coriander leaves.