RAJMA

Rajma - like chole / chana - is a typical Punjabi recipe - made with the lentil rajma (kidney beans). The recipes for both are similar. Rajma-chawal is a typical combo that Punjabis relish. But all of us at home relish Rajma with pulao /rice as well as puri / chapathi.

Serves 6

Ingredients

1. Rajma (kidney beans) - 2 cups 
2. Bay leaves - 1-2
3. Onion – 2 medium sized – chopped fine
4. Ginger – ½” – chopped fine / grated 
5. Garlic paste – ½-1 tsp
6. Green chilli – 2 - 3 - slit
7. Tomatoes – 3 medium sized
8. Turmeric powder – ½ tsp
9. Red chilli powder – 1 tsp
10. Coriander powder – 2 tsps
11. Cumin powder – 1 tsp
12. Garam masala / rajma masala – 1- 1 ½ tsp
13. Cumin seeds – 1 tsp
14. Asafetida – a pinch
15. Salt to taste
16. Oil – 2 - 2 1/2  tbsp
17. Coriander leaves – chopped fine – 2 tbsp

Method

1. Soak the kidney beans overnight.
2. Wash it well.
3. Pressure-cook the kidney beans with turmeric powder and 2 bay leaves with sufficient water covering it.
4.  After the first whistle lower the heat and let it cook for 8 -10 minutes. 
5. Allow to cool.
6. Meanwhile, finely chop onions and ginger and slit green chillies.
7. Cut each tomato into two, put them in a mixer and blend well. 
8. Heat 1½-2 tbsp oil in a kadhai and add cumin seeds. When they splutter, add a pinch of asafetida.
9. Add the finely chopped onions and fry. When translucent, add chopped ginger-garlic paste and green chillies.
10. Fry till onions are light brown.
11. Add turmeric powder, coriander-cumin powders, red chilli powder and garam masala and fry for a minute.
12. Add the tomato puree and continue on a medium heat till oil leaves the sides, stirring in between. (Add ½ tbsp of oil if required.)
13. Lightly crush the pressure-cooked kidney beans and add them along with the water to the paste.
14. Boil on high heat for 3-4 minutes.
15. Allow to simmer on low heat for 8-10 minutes and turn off the heat.
16. After 10 minutes, garnish with coriander leaves.
17. Serve hot with chapathis / puris or jeera rice – with a slice of lime and finely chopped onions.

                                        

Tips

1. If you feel it is less tangy, you can add required amount of lime juice or amchur (dry mango powder) / a drop of tamarind paste.
2. If you are a busy professional, you can prepare the gravy (twice the quantity is ideal) and store it in the fridge. You can use it for two different recipes (preferably on alternate days) – may be dal / aloo matar / matar paneer / chana etc.
3. You can prepare Rajma even if you haven't planned beforehand by doing the quick soak - take a liter of water in a big vessel, add the rajma and boil it for 4-5 minutes and keep covered for 2-3 hours. Wash it and pressure-cook it for 10-12 minutes and proceed.
4. Those of you based in the West can go for canned kidney beans, wash them in a colander and add to the gravy prepared and boil and simmer well. This can be resorted to in case of quick-cooking. Making it from scratch is always healthier and tastier!

© Copyright 2011. Brinda Balasubramonian.