Rajma Masala

This is by far one of the healthiest accompaniments for Roti/Naan/Kulcha. I remember having tasted this combo at a Dhaba about 10-12 years ago along with steaming hot Aloo Parathas and I remember commenting that the combo was heavenly. I have not been able to reconstruct the same feel and mood but nevertheless this combo is sure to win hearts!

This is for Day 2 Week 1 of BM #31 under 'Main Course Dishes'.

Ingredients - 

Rajma / Red Kidney Beans 1 cup

Onion 1 medium (finely chopped)

Tomato 1 medium (finely chopped)

Ginger-Garlic paste 1 tsp

Turmeric 1/4 tsp

Green chillies 2-3 nos

Garam Masala powder 1 tsp

Dhania-Jeera powder 1 tsp

Amchur powder (Dry mango powder) 1/2 tsp
Chana Masala Powder 1-2 tsp (or to taste - Optional)

Red chilli powder 1/2 tsp (Optional)

Salt as per taste

Coriander leaves for garnish

Seasoning (Oil 1 Tbsp, Jeera 1/2 tsp)

Method Of Preparation -

Wash and Soak the Rajma overnight in about 3-4 cups of water. 

Boil the Rajma with a tsp of salt. (Either pressure cook or on stove top)

In a skillet, on a medium-high flame, heat some oil and add jeera.

When the jeera starts browning , add finely chopped onion and saute till golden brown.

Add Ginger-Garlic paste and saute for a minute.

Add finely chopped tomatoes or add tomato paste instead.

Add turmeric, chopped green chillies, garam masala powder, amchur powder, dhania-jeera powder, red chilli powder, chana masala powder and salt.

(Take care when adding salt as the boiled rajma would have some salt too)

Mix well and let them cook for about 5 min until the oil oozes out.

Then add the boiled rajma and a cup of water and let it simmer for 10-15 min. Keep stirring it occasionally.

Garnish with coriander leaves.

Serve with Chapati.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 25 min
Serves 4-5