The dish for today is famous rajma from the rajma-chawal combo. This is another favourite pick of many Indian cuisine lovers. It do need a little effort but is not too hard to give a try. Just follow the steps below and enjoy a delicious Indian lunch.
Preparation Time: 8 hours
Preparation Time: 8 hours
Cooking Time: 20 minutes
Servings: 2
Ingredients:
- 1 cup Kidney beans (rajma)
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 onion (finely chopped)
- 1 inch ginger (peeled and chopped)
- 2 tomatoes (finely chopped)
- 2 green chillies (sliced) (or as per taste)
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp dry mango (amchur) powder
- salt to taste
- finely chopped cilantro for garnish
For spice bag
- 3 cloves
- 2 whole green cardamoms
- 1 inch cinnamon stick
- 4 black pepper
Preparation Instructions:
- Soak kidney beans (rajma) overnight.
- Wash them with clean water in the morning or daytime (whenever you want to cook them) for pressure cooking.
- Tie the ingredients mentioned above for spice bag inside a cheesecloth and put it inside the pressure cooker with rajma and some water.
- Pressure cook the rajma for 4 to 5 whistles. Don’t over cook. While the pressure releases, prepare gravy.
- Heat oil in a wok and add cumin seeds. When cumin seeds begin to change colour, add onions.
- When onions become transparent, add ginger and green chillies. Fry for few minutes before adding tomatoes.
- Add tomatoes, turmeric powder, coriander powder, amchur and salt to taste and cook till tomatoes become soft.
- Add boiled rajma to this gravy. Don’t forget to remove the spice bag. You can discard the spice bag.
- Add the remaining water of boiled rajma and cook for 5 minutes. You can also add some more water if you want. Mash some (not all) rajma to make the gravy thick.
- Turn off the stove and garnish it with chopped cilantro leaves.
- Serve hot rajma with steamed rice and plain yogurt or raita.
Tips:
- You can also used canned kidney beans.
- Adding spice bag to rajma is optional. It only adds a flavour and fragrance to the dish. However, some people love rajma simple.
