Recipe – Spicy Rajma / Punjabi Style Rajma Masala

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Soaking time: 10-12 hours

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Kidney beans (Rajma): 1 Cup
  • Chana Dal (split Bengal gram): 1 tablespoon
  • Water: As required
  • Salt: 2 Teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Oil: 2 Tablespoon
  • Dried Red Chili: 3
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 3, chopped
  • Ginger: 1/2 teaspoon, chopped or crushed
  • Garlic: 1/2 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander powder: 2 teaspoons
  • Cilantro (Coriander Leaves): 2 Tablespoon, chopped

Method

  • Wash the Rajma and chana dal 2-3 times and soak in water for minimum 6 hours or overnight.
  • Boil the Rajma with 3 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles.
  • Heat 1 tablespoon oil in a pan. Add dried red chili, onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato and green chili. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat 1 tablespoon oil. Add cumin seeds, after 30 seconds add the boiled Rajma with water, the grinded onion-tomato gravy, garam masala, cumin powder, coriander powder. Mix well. Let it boil.
  • Medium the heat and cook it for 7-8 minutes.
  • Turn off the heat. Garnish with coriander leaves.
  • Serve with Jeera Rice.

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