One of my favorite dish made with red kidney beans is Rajma Masala which is cooked in tomato gravy. Rajma masala can be easily made in pressure cooker and served with rice or even roti. Red kidney beans is a popular legume and have many health benefits. They are high in proteins and fiber. I got addicted to eating rajma chawal from my school days in Delhi. My friends would bring rajma chawal and I would gladly exchange my lunch box with them.
Check out the video to make Rajma Masala:
This is a curry which I prepared in pressure cooked using minimum oil. You will love this aromatic, spicy Red Kidney Beans curry with some steamed rice. So, sharing the recipe for Rajma masala and hope you all enjoy it making too..
- 1 cup Rajma / Red Kidney Beans
- 3 ripe tomatoes finely chopped
- 1 onion finely chopped
- 1 tbsp Grated ginger
- 4 Garlic Finely chopped
- 1/2 tsp Carom seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam masala
- 1 tsp Red chili powder
- Vegetable oil - 2 tbsp
- Salt to taste
- Coriander leaves for garnishing
Soak rajma in water overnight or minimum 6 hours. Add Rajma with 3 cups of water in a pressure cooker and cook till kidney beans are soft and easily mash between fingers.
Heat a pan and add oil to it. When the oil is warm add cumin seeds, carom seeds and let it crackle. Add turmeric powder and mix.
Add onion and saute till translucent. Now add ginger and garlic and saute.
Add chopped tomatoes to it. Saute for few minutes till the tomatoes are nicely cooked and mushy.
Add 2 tbsp water, garam masala, red chilli powder and mix well.
Now add this gravy to cooked Rajma and salt and mix well. If you feel the gravy is too dry, add little more water. Close the cooker and give 1 whistle.
Garnish it with coriander leaves and serve it hot with rice or flat bread.