Best rajma masala recipe

Best rajma masala  recipe

 

 

Rajma Masala Recipe

Introduction:

Rajma Chawal, a red kidney bean curry served with rice, is a rustic, traditional Indian meal that
is cooked in households all over India. Originally a staple of the village kitchen, this is a simple, nutritious
meal that is naturally gluten free, vegan and suited to people with allergies.
Traditionally, rajmah, or red kidney beans, are soaked in water the night before, and cooked until tender the next day.
If you want to go all out for this dish you can start by soaking and cooking dried kidney beans. You can also make a fresh garam masala,
which adds a great deal of flavour and fragrance to the dish.
However, using canned beans, canned crushed tomatoes, and pre-ground spices significantly cuts down preparation time and makes this dish
suitable for a quick weeknight meal.
Rajma Chawal is traditionally served with plain, steamed rice.

Ingredients:

1. 2 cup(s) red kidney beans soaked overnight
2. 4 cups water
3. 2 medium Onion(s) finely chopped.
4. 2 bay leaves (optional)
5. 1 tablespoon(s) each of finely chopped ginger and garlic
6. ½ teaspoon(s) each of asafoetida and turmeric powders
7. 1 teaspoon(s) cumin seeds
8. 2 teaspoon(s) red chilli powder
9. 2 big tomato(es) finely chopped
10. 1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
11. 2 tablespoon(s) coriander powder.
12. 3 tablespoons oil
13. salt to taste


Method:

1. Drain the soaked red kidney beans and wash them well.
2. Place them in a pressure cooker (for speedy cooking).
3. Add the water and some salt. Close the cooker and cook on high level.
4. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
5. Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
6. Add the bay leaves (optional), asafoetida and chopped ginger-garlic.
7. Fry briefly. Add the chopped onions and fry till they are golden brown.
8. Add all the spice powders except hot spice mix. Add the chopped tomatoes.
9. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt,
   mix well and cook on medium level for about 15 minutes.
10. Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
11. Garnish with finely chopped coriander leaves


Label- north indian
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