Rajma masala is a gluten-free vegan dish that is rich in protein. The red kidney beans when spiced up and added to onions and tomatoes give a delectable taste which makes Rajma masala the chosen dish for special occasions. It is usually served with hot white rice, basmati rice, zeera rice or even rotis.
It is prepared by various methods. The most popular way is to boil the Rajma well and then spice it up. But in this method, the spices are directly added to the rajma and cooked. Then the fried onions and tomatoes are added. Rajma tastes best when it is well cooked on slow fire.
Ingredients
2 and a half tablespoons of oil
200 g of Rajma (Red Kidney Beans)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 big onion
3 medium sized tomatoes
1 tablespoon ginger garlic paste
1/2 teaspoon kasuri methi
1 teaspoon salt or salt to taste
Method
Soaking of Rajma
Wash the rajma multiple times and drain the water using a colander. Now soak it in water. There should be enough water such that the rajma is fully immersed. Make sure that the water level is around 2-3 cm above the rajma.
Close it with a lid. Allow some space for air to enter .This prevents the sticking of the Rajma.
Soak the rajma overnight for approximately 8 – 9 hours for best results.If you forget to soak use hot water to soak and this will hasten the process.
Soaking of the rajma helps to cook it well and reduce bloating .
Pressure cooking Rajma
Wash the soaked rajma properly and drain the water. Transfer it into a vessel that can be placed in the cooker. Add turmeric powder, chilli powder, coriander powder and 2 drops of oil. (oil is added to prevent overflowing).
Now add 500 ml of water. (water level should be approximately more than twice the amount of rajma )Add ginger-garlic paste and salt.
Add garam masala. You can also add garam masala while adding chilli powder itself. Stir well and close it with a lid.
Take a cooker and add around 2 cm of water (so that when you place the vessel containing rajma the water level rises to 1/4 level of the vessel).
Note: Do not add more water as the water will tend to come out and do not add less water as the water will evaporate fast and the rajma will get burnt..
Now place the vessel with rajma in the cooker. Cook it for around 8 -10 whistles and switch off the flame. Allow the cooker to cool and release the pressure. Now, open the lid.
Check if the rajma is cooked. The shape should be intact and it should mash when pressed. When cut the colour should be uniform. If there is colour variation that is a combination of pure white and cooked rajma colour (which is off-white), then the rajma needs to be cooked further for another 2 whistles or as required. Older rajmas tend to cook slower compared to the newer ones.
How to make Rajma masala?
Take a pan and add 2 tablespoons of oil. Allow it to get heated for a few minutes. Now add onion and saute till it turns golden brown.
Then add the tomatoes and sautƩ further till you get a mushy paste.
Now add the well cooked rajma to the mushy paste.
Crush the Kasuri methi and sprinkle on the masala. Cook on low flame for ten minutes or till you get the desired consistency. If you want you can also add 2 teaspoons of cream to give a richer taste. However, I have avoided it for health benefits.
Enjoy Rajma Masala with rice or roti and share your views in the comments š
