28 Feb Rajma Masala
In most parts of the Northern India, whatever you cook and eat throughout the week, but Sunday’s lunch is only reserved for Rajma – Chawal. (kidney beans with rice).
I don’t know whether its a culture or some tradition, but right from my childhood to present date, I am witnessing this precedent being followed by my grand-mother to mother to other relative families. However I have seen my maternal grand-mother cooking Rajma Masala this way and me too is following the same procedure.
So a special space in this blog for Rajma on this fine Sunday…
Rajma (Red kidney beans) 1 cup
Salt ¼ tsp
Ginger (grated) 1 tbsp
Garlic (grated) 1 tbsp
Baking soda ¼ tsp*
Water 6 to 8 cups**
Onion (grinded) ¾ cup
Tomato (grinded) ¾ cup
Oil 2 tbsp
Turmeric ¼ tsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Rajma masala 1 tsp
Cinnamon stick 1 inch
Mace a pinch
Moti elaichi ½
Cloves pieces 2
Bay leaf 1
Salt as per taste
Tamarind pulp ¼ cup
Roasted cumin seeds
TOTAL TIME NEEDED
Soaking time 8 to 9 hours or over night.
Preparation time 1 hour.
- Wash the Rajma (red kidney beans) and soak in water for 8 to 9 hrs or over night.
Now take the pressure cooker, add Rajma with grated ginger, grated garlic ¼ tsp salt and water. Note put on a flame upto 7-8 whistles.
- In the mean time, prepare the gravy for Rajma.
In a pan heat the oil. Then add cinnamon stick, bay leaf, mace, moti elaichi and cloves and saute for 15 seconds.
- Add cumin seeds and when they will start crackling in oil, add the onion puree and cook till puree becomes light brown in color.
- Now add the spices like coriander powder, red chili powder, garam masala, cumin powder, cumin seeds, turmeric powder, Rajma masala and salt. Mix well.
- Now add tomato puree and cook till the oil is seen separated and floating over the gravy.
- Till the time Rajma’s are boiled. Now add the boiled rajma to the gravy and smash them with the help of masher or spoon.
- Cook for a couple of minutes till all the ingredients blend well with each other.
Now add tamarind pulp and again cook for couple of minutes.
- Its ready now. Garnish with coriander and Roasted cumin seeds.
Enjoy your Sunday’s Lunch with these exclusive Rajma Masala, either with rice or roti. Preferably it goes well with Rice.
*If you have forgotten to soak the Rajma at night or you don’t have enough time to soak then just add ¼ tsp baking soda with salt while boiling the Rajma.
**If you have soaked the Rajma over night, then 6 cups of water is enough but if it’s not, then add 8 cups of water.
PAYAL BALI SHARMA
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