A dish that traditionally hails from Mexico, the boiled red kidney beans immersed in a thick tomato curry is a preparation that every North Indian is in love with. Rajma masala is a popular North Indian curry which can be relished both with rotis or rice.
While the best varieties of Rajma hail from the Nepali lands, the Rajma grown in the Ramban and the Doda districts of Jammu in Jammu and Kashmir, and also in some parts of Himachal, are also very popular.
Some interesting facts about the red kidney beans
- The kidney beans owe their name to their shape.
- These beans originated in Peru as early as 8000 years ago.
- When combined with rice, the red beans make a complete protein source.
- These beans should be cooked very well so that they natural toxins get destroyed while boiling.
The Rajma Masala- to all Indians with love…
The Rajma Masala curry is a signature dish from the Punjab and Kashmir states. However, it comes up with unique flavors it is cooked with slight variations in different Indian regions.
Method and preparation:
Serves 4-5 people
- Wash and soak 1.5 cups of Rajma overnight or for 7-8 hours at least. Drain the water and add all the Rajma in a pressure cooker. Add 2 tsp of salt and 4 cups of water. Cook till the rajma is soft.
- Heat 2 tbsp of oil in a kadhai, and add one chopped onion and 1-2 tsp ginger garlic paste and sauté until golden brown.
- Add one cup chopped tomatoes and one cup tomato puree to the cooked onions. Sauté for a minute.
- Add salt, chili powder, turmeric powder, coriander powder, cumin powder, amchur powder, and garam masala as per your taste. Add ½ cup of water and cook till the oil starts surfacing.
- Add the cooked Rajma and some water to the pan, simmer for a few minutes. Lightly crush the Rajma with the back of a ladle so that the texture of the gravy becomes smooth.
- Taste the gravy and adjust the seasoning if needed.
- Garnish with coriander leaves, top with a teaspoon of butter(optional) and serve hot with chapattis and or basmati rice.
I could not resist my temptation while writing the recipe. So it’s Rajma with basmati rice for dinner tonight! Hope you enjoy cooking the dish as much.
