Be Vegetarian

Rajma is a delightful delicacy of the people of Punjab in north India. It makes a tasteful combination with hot steamed rice with the combination popularly known as Rajma-chawal. Rajma, a mouth watering kidney bean curry dish,  is so soft and creamy that even children relish it.

Ingredients

Kidney beans (red)                                 2 cups
Tomatoes (finely chopped)                      2
Onions (finely chopped)                           2
Ginger (finely chopped)                           1 tablespoon
Garlic (finely chopped)                             1 tablespoon
Cumin seeds                                          1 teaspoon
Red chili powder                                      2 teaspoons
Asafetida                                               ½ teaspoon
Turmeric powder                                    ½ teaspoon
Cumin powder                                        1 teaspoon
Garam masala (spice)                              1 teaspoon
Coriander powder                                   2 tablespoons
Cooking oil                                             3 tablespoons
Water                                                    4 cups
Coriander leaves (finely chopped) for garnishing
Salt to taste

Method of Preparation

Wash the red kidney beans well and soak them overnight for a minimum 8 hours. This is done to cut down on cooking time. Drain the water and place the kidney beans in a pressure cooker to save cooking time. Pour water inside the cooker and add some salt. Fit the lid tightly on the cooker and cook it on high heat. Lower the heat after the first whistle and allow it to cook for about 10 minutes. The beans should soften by then.

Take a heavy bottom pan and heat the oil in it over medium flame. Add the cumin seeds until you hear crackling sounds. Follow it up by adding chopped ginger, garlic and asafetida, and fry them for a little while. Next, add the chopped onions and let them fry until golden brown. Add the red chili, cumin, and turmeric powders, as also the chopped tomatoes and fry until the oil is separated.

Empty the ingredients from the cooker into the pan and mix all the ingredients well. Add salt to taste. Cook on medium heat for about 15 minutes. Add the garam masala, cover and continue to cook for another 5 minutes.

Garnish with coriander leaves before serving hot with rice or chapatti.