I never thought of sharing this recipe until my son mentioned me, “You didn’t take pictures of my favorite dish?” Taking pictures of food means “something special has cooked today” for him. That made me realized, he is right! Rajma Chawal is the most popular recipe in north India. Both children and adults likes it with same intensity, even the most picky eater is happy to see it served for lunch or dinner. It is the most easily cooked dish for parties or potlucks. Serve it with Jeera Rice, Chapatis or Naan, it goes well with everything and for everybody.
Rajma Masala
Author:
Ingredients
- 2 cups Rajma (Kidney beans) soaked overnight, boiled
- 2 medium Onions, finely chopped
- 2 tsp. Ginger-Garlic paste
- 4 tbsp. Tomato puree
- few Green chilies, slited
- 2 nos Tejpatta (Bay Leaf)
- 2 tsp. Coriander powder
- 1/2 tsp. Turmeric Powder
- 1/2 tsp. Cumin Seeds
- 1/4 tsp. Asafietida
- Red Chili Powder To taste
- 3/4 tsp. Garam Masala
- Fried Green Chilies and Coriander Leaves for garnishing
- Salt to taste
- 3 tbsp. oil
Instructions
- Heat oil in a heavy-bottom pan.
- Add bay leaves, cumin seeds and asatefida powder.
- When seeds start to splutter, add onions and saute till light brown.
- Add ginger-garlic paste and cook for a minute.
- Add tomato puree and turmeric powder mix it well and cook for 3-4 minutes till oil separates on the side of the pan.
- Add coriander powder, red chili powder and salt. Mix it well.
- Add boiled rajma along with water according to consistency needed.
- Cook for 10-15 minutes on low heat.
- Mash the beans with the back of the ladle, add garam masala powder and mix it well.
- Add more water and salt if required.
- Garnish with fried green chilies and coriander leaves.
- Serve hot with rice or chapatis.
- Add 1/4 cup cream for more richer and creamy taste.
- tsp of desi ghee enhance its taste.
