An everyday north Indian meal savored on a tired or a lazy Sunday afternoon. This one meal dish served steaming hot is so delicious; the flavors get absorbed in the rajma and combined with rice brings back that lost energy in you and wakes your senses up.

This recipe goes to the Legume Love Affair Event hosted by Susan.

Serves: 4 persons

Cooking time: 1 hour

Preparation Time: 10 minutes + 8 hours of soaking time

Ingredients

• 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
• ½ cup finely chopped onions
• 1 teaspoon chopped ginger
• 1 cup chopped tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 tablespoon butter
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower Oil
• Salt to taste

Method

See Cooking Lentils and Legumes/Beans for cooking Rajma.

Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.

Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.

Add the cooked rajma , salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.

Garnish with coriander leaves and serve hot with warm long grained rice.

Tasty Tip

This dish is tastier when had the next day. Prepare it the previous day and savor it the next day.

Alternate Tip

Using tinned red kidney beans can fasten the process of cooking rajma. Taste does get comprised a little bit due to the preservatives added, but it can work for a quick meal.

Filed under: North Indian

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