Rajma Curry

Rajma or kidney beans is a rich source of proteins and is a very famous dish in the northern parts of India. It’s equally popular in Nepal too. Rajma chawal or rajma curry served with basmati rice is an awesome combination liked by one and all. It’s often made by soaking kidney beans and then cooking them till it’s soft and mushy. It’s then flavoured with onion, tomatoes and

Indian spices. Just like how a sambar recipe might vary from household to household and family to family, each of you might have a particular recipe for rajma. This is how I generally make it and according to me, it tastes quite good.

I do not try to make it very rich by adding too much of butter or oil or cream, but I feel at times, it’s ok to indulge a bit. And most importantly my daughter loves the way I make it, so need I ask for more? Nah, right! Just serve it with some piping hot jeera rice and a nice chilled raita or a fresh green salad and I assure you that your dinner or lunch would be lovely. If you and your family loves the flavour of whole spices like cinnamon, cloves, cardamom etc, please feel free to add it, though I don’t do so most of the times. I prefer to use the small dark coloured rajma, as I feel it cooks well and nicely blends with the gravy. Please do try and do not forget to share your views and comments.

Ingredients:

• Rajma 1 cup
• Chana dal 1-2 tbsp (optional)
• Salt to taste
• Sugar a pinch
• Onion 1 big
• Tomatoes 2
• Garlic 3-4 cloves
• Ginger 1 inch piece
• Green chilies 1-2
• Refined oil 2 tbsp
• Cumin seeds 1/2 tsp
• Carom seeds a pinch
• Turmeric powder 1/2 tsp
• Red chili powder 1-2 tsp
• Coriander powder 2-3 tbsp
• Chole masala 1 tsp (optional)
• Bay leaf 1-2
• Cloves 2-3
• Cinnamon a small piece
• Coriander leaves 2-3 sprigs
• Fresh cream 1-2 tbsp

Method:

• Soak rajma or kidney beans for 6-8 hours or overnight. Soak a handful of chana dal or Bengal gram for an hour.
• Cook these with some salt and turmeric powder in a pressure cooker till fully done. It should be very soft and mushy.

• Now chop the onion, green chilies, ginger, garlic and tomatoes into small pieces.
• Heat oil in a pan or kadhai and add the whole spices. If you do not like the taste of whole spices, you may skip it.
• Now add cumin seeds and carrom seeds and let it splutter.
• Add the chopped onion, ginger, garlic and green chilies. Saute it till translucent.

• Add the dry masala powder and saute till the raw smell goes.

• Add tomatoes and cook till it’s soft and mushy.

• Now add the cooked beans and mix well.
• Add salt and water and simmer on low flame for 10-15 minutes.

• Add a spoon of fresh cream and stir. Add some chole masala if desired.
• Finally garnish with finely chopped coriander leaves and some more fresh cream.
• Serve hot with rice or phulkas.

Notes:

• Addition of chana dal helps in getting a thick gravy. Make sure to cook the rajma till it’s soft.
• You can use butter in place of oil to make it more richer.
• You can also add a handful of black udad dal too.
• You can garnish it with juilines of fresh ginger.