Friday, March 29, 2013

Rajma Masala

The ever popular combo meal in the North is Rajma Chawal. Hot succulent Rajma masala is poured on steaming hot basmati rice and consumed in heaps! Rajma or Red Kidney Bean is a staple lentil in most of the parts of Northern India and is also popular in the South. This delicious bean can be adapted in different curries and also with a variety of other lentils to make Maa Ki Daal.

Here is a simple and easy recipe to make delicious Rajma Masala. I ate this with chapathis. You may try it first with steaming hot basmati rice with a squeeze of lemon. Guaranteed to make you addicted!

Rajma - 1 Cup
Ginger Garlic paste - 1/2 tsp
Oil  - 1 tsp
Onions - 2 finely chopped
Tomatoes - 2 Chopped
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1⁄4 tsp
Salt  - To Taste
Garam masala powder - 1⁄2 tsp
Coriander leaves - A handful chopped

Soak rajma overnight and pressure cook upto 2 whistles or till cooked.
Heat oil in a kadai and add onions and ginger garlic paste and fry till golden.
Add the chopped tomatoes and fry till mushy.
Add coriander powder, chilli powder and turmeric powder.
Saute till the masala powders blend well with the mass.
Add boiled rajma and bring to a boil.
Add garam masala powder and salt to taste.
Cover and simmer for 10 mins.
arnish with chopped coriander leaves.
Serve hot with steamed basmati rice or rotis with a lemon wedge.

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