Rajma Rice

Rajma is widely known as Red Kidney Bean and one of the most relished comfort food in North Indian households.Most of the time it is complemented with Rice but you can definitely have it with Roti or Phulka accompanies with some Salad, Pickle and Boondi Raita. Boiled Rajma is simmered with whole Garam-Masala and Tomato-Onion gravy. In this recipe i used Kashmiri Rajma which is much smaller in size and more shinier than the regular Rajma.

1 cup Rajma(Soaked Overnight)

1 qt Tomato(chopped)

½ cup Red onion(chopped)

2 qts Green Chili

½ tsp Ginger piece

1 pt Garlic clove:

1 tsp Turmeric

1 tsp Coriander powder

¼ tsp Asafetida

Salt to taste

Red pepper to taste.

For Tempering:

5 ½ tbsp Mustard Oil

½ tsp Black Pepper corn

2 qts Bay leaf(Small Size)

4 qts Cloves

½ tsp Cumin Seeds

4 qts Green Cardamonwhole (slightly crushed but seeds should not come out).

Directions

1.Strain the overnight soaked Rajma and wash them with fresh water again.Add fresh water.
Boil Rajma in pressure cooker and let the pressure release naturally.

1.In a mixer add Tomato, Onion, Garlic, Green Chili and Ginger piece and grind them in fine paste.

2.Heat 1½ table spoon of oil in pan. Add cumin seed in it. when start crackling add all the whole
Garam Masala in it.Let them crackle as well.
3.Add tomato-onion puree in it. Reduce the flame on slow and cook it for 5 minutes.
Add all the spices in it and let it cook for another 5 minutes.

4.Add boiled Rajma in it and mash some of the Rajma with the help of Potato masher.
5.Cook for another 7-8 minutes.Relish it with hot Roti/ Phulka,or Rice.

Print Options:

Rajma Rice