Hearty and Flavorful Rajma Masala Recipe for a Nutritious Meal
Rajma masala is a popular North Indian dish made with red kidney beans in a spicy tomato-based gravy. It is a vegetarian dish that is high in protein, fiber, and essential nutrients, making it a healthy and satisfying meal option. In this article, we'll walk you through the step-by-step process of making Rajma masala at home.
Ingredients:
- 1 cup dried red kidney beans (rajma), soaked overnight
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 green chilli, chopped
- 2 tbsp oil
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 1/4 cup fresh coriander leaves, chopped (for garnish)
Instructions:
- Drain the soaked red kidney beans and rinse them under running water. Pressure cook the beans with 4 cups of water and a pinch of salt for 4-5 whistles until they are soft and fully cooked. If you don't have a pressure cooker, you can also cook the beans in a pot on the stove for 45-50 minutes until they are soft.
- Heat oil in a pan over medium heat. Add bay leaf, cinnamon stick, cloves, and cumin seeds to the pan and sauté for a minute until they release their flavors and become fragrant.
- Add chopped onions and green chili to the pan and sauté for 3-4 minutes until the onions turn translucent and lightly browned.
- Add chopped tomatoes to the pan and sauté for another 3-4 minutes until the tomatoes soften and become pulpy.
- Add coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well. Cook for 2-3 minutes until the spice mixture is fragrant and the oil starts to separate from the gravy.
- Add the cooked red kidney beans to the pan and mix well. Add water as needed to adjust the consistency of the gravy. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the gravy thickens and the flavors are well combined. Adjust salt and spices to taste.
- Turn off the heat and garnish the Rajma masala with fresh coriander leaves. Coriander leaves add a fresh and herbaceous flavour to the dish.
- Serve hot with steamed rice or naan bread. Rajma masala tastes great with any type of bread or rice.
