Nothing like a steaming hot plate of rice and dollops of aromatic Rajma Masala when you want to satiate hunger pangs! This is a wonderful combination and very nutritious too! Simply delicious and YUM!
Normally the Red Kidney Beans are used but we prefer the White Kidney Beans as the texture is really creamy soft as you bite into the bean!
INGREDIENTS
200 gm White Rajma | White Kidney Beans
4 Tomatoes, very finely chopped
2 Onions, very finely chopped
1/2 tsp Jeera | Cumin Seeds
2 tblsp Rajma Masala
2 tblsp Fresh Dhania | Coriander leaves, finely chopped
1 " Adrak | Ginger, juliennes
1 1/2 tsp Salt | To taste
1 tblsp Oil
METHOD
- Wash and soak White Rajma overnight or for atleast 8 hours. Best results, when soaked overnight.
- Wash and drain soaked White Rajma. Pressure cook for 8 whistles. Add sufficient water along with White Rajma before placing inside the pressure cooker.
- In a kadhai, heat oil and add jeera.
- When jeera crackles, add onion and saute till onion becomes golden brown.
- Add tomatoes, rajma masala and salt and mix well. Cook tomatoes till it becomes soft, Gently mash with the back of the ladle.
- Add cooked White Rajma along with the water in which it was cooked. Mix well.
- Adjust consistency of gravy by adding required water.
- Let this come to a boil. Thereafter, reduce the flame to low and let it cook for 10 minutes. Stir occasionally.
- Switch off the gas.
- Garnish with dhania and adrak.
- Serve hot with rice and roasted papad.
We enjoyed Rajma Masala along with Basmati Rice and roasted Punjabi Masala Papad.
We have used:
1. MDH Rajma Masala
2. Tata Salt Lite
3. Borges Olive Oil Light
About C R Meena
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