Rajma Masala

          Rajma Masala, this is a long time due post, I have done this dish so many times, couple of times couldn't take pictures and when I took them, the pictures were not that good. A bowl of rice, a cup of rajma (kidney beans curry) and some curd, or like they say it 'rajma chawal' ( chawal meaning rice), I simply love it, a simple and satisfying meal. You can either soak the dry beans and pressure cook them and then do the masala or if you are in a hurry, can use the canned ones and get done with the whole cooking within 10 mins. Everybody has their own way of doing it, this is the way I do it..

Need To Have

• Red Kidney Beans Or Rajma - 1 cup
• Onion - 1 big chopped
• Tomatoes - 2 pureed
• Grated Ginger - 1 tablespoon
• Red Chilli Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Garam Masala Powder - 1/2 teaspoon
• Black Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander Leaves - 1/4 cup

Method

          Soak the kidney beans for at least 10 hours and pressure cook them ( same time as for rice). Heat some oil in a pressure pan, add the mustard and cumin seeds, once they start spluttering add the asafoetida and chopped onions.

          Saute till the onions turn pink, then add the tomato puree, saute for few more minutes.

          Now add the turmeric, chilly and coriander powder, mix add the grated ginger, saute for 2 more minutes.

          Then add the cooked beans and salt, add water, cover the pressure pan and cook it. Once done, open the pan, add the garam masala, mash a little, simmer for 2 minutes, garnish with the coriander. Serve it warm with rice or rotis.

Note

If using the canned beans, need not use the pressure pan, just do it in a regular pan, once you add the beans, add the garam masala, simmer for about 3 or 4 minutes.

Can also use the canned crushed tomatoes ( about 6 tablespoons).

Some beans are too tough, that's when we have to pressure cook twice, first alone, the second time with the tomatoes and masalas, otherwise the beans would stand out separately. 

Also you can soak these beans in hot water or for a longer time, it'll get cooked faster.

Use your judgement, if the cooked beans is soft, then avoid pressure cooking it the second time.

After all the sauteing part is done and the beans are added, you can transfer it to a slow cooker, it turns out to be more flavorful.